From Organic Gardening magazine (1985). A lovely soup made delicious with pesto. Enjoy!
- 1½ lbs green beans, in 1 inch pieces
- 2 medium yellow onions, chopped
- 2 large potatoes, peeled and diced
- 3 large ripe tomatoes, chopped
- 2½ quarts chicken stock or vegetable stock
- 2 cups cooked large white beans or chickpeas (If using cans, with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
- ½ cup vermicelli or other thin noodles, broken into small pieces
- 1 cup fresh basil leaves, firmly packed
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup extra-virgin olive oil
- 2 teaspoons chopped fresh garlic
- In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
- Bring to a boil, then simmer until beans and potatoes are crisp tender.
- Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
- Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
- Stir this paste into the soup, bit by bit.
- Adjust seasoning if necessary.
- After the sauce has been added, the soup may be warmed, but not boiled.
- Serve with hot or toasted slices of french bread.
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