Ingredients
- 6 pared potato
- 4 tomatoes (plum)
- 2 bay leaves
- 2 garlic (cloves)
- 1 d -pepper
- 1,900 ml water
- 650 gr sorted kidney (uncooked red)
- 130 gr green (diagonally sliced)
- 95 gr carrots (sliced)
- 50 gr onion (diced)
- 38 gr macaroni (uncooked)
- 34 gr tomato paste
- 34 gr basil leaves (fresh)
- 32 gr sorted great northern beans (uncooked)
- 20 ml olive oil
- 16 ml water (hot)
- 10 gr parmesan cheese (grated)
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]
