Ingredients:
PISTOU SAUCE
2 medium tomatoes, peeled
4 cloves garlic, chopped
6 large basil leaves
1/2 cup olive oil
SOUP
8 cups hot water
1 medium russet potato, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, diced
1 zucchini, diced
1 can (14.5 ounces) peeled and diced tomatoes, undrained
4 MAGGI Chicken Flavor Bouillon Cubes
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) small white beans, rinsed and drained
1 cup dry small macaroni
1 cup frozen green beans, cut into 1/2-inch lengths
1 cup frozen peas
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
FOR PISTOU SAUCE:
PLACE tomatoes, garlic and basil in blender; blend while dripping oil very slowly into small opening of blender. Blend until smooth. Set aside.
FOR SOUP:
PLACE water, potato, carrots, onion, zucchini, tomatoes and juice and bouillon in large saucepan. Bring to a boil over high heat; reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Add pistou sauce, kidney beans, white beans, pasta, green beans and peas. Cook, stirring occasionally, for 15 minutes or until pasta is tender. Serve with cheese.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings: 8
In this recipe:
