Soup Au Pistou

Ingredients

650 gr sorted kidney
32 gr sorted great northern beans
1,900 ml water
50 gr onion
6 pared potato
4 tomatoes
95 gr carrots
130 gr green
34 gr tomato paste
2 bay leaves
1 d -pepper
38 gr macaroni
34 gr basil leaves
16 ml water
20 ml olive oil
2 garlic
10 gr parmesan cheese

Instructions

SOUP: SOUP: In 4 litre saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add macaroni, stir, and cook for about 5 minutes. PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese. TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately. Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]