Soup au Pistou
	285 g    red kidney beans (canned)   1 litre    chicken stock   1   onion   1   celery stick   100 g    potato   400 g    diced tomatoes (canned)   1   carrots   1   zucchini   0.25 cups    green beans   1 Tbs    tomato paste   1   Bouquet garni     Pepper   50 g    soup pasta (uncooked)   Pistou   0.50 cups    fresh basil leaves   0.50 Tbs    hot water   2 tsp    olive oil   1 cloves    garlic   1 Tbs    grated Parmesan cheese     1 Prep: Drain and rinse kidney beans. Finely chop onion, garlic, celery, carrot and zucchini. Cube the potato and diagonally slice the beans. 2 Soup: in 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 pasta and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add pasta, stir, and cook for about 5 minutes. 3 Discard bouquet garni and divide amongst the containers. Cool in the refrigerator and then transfer to the freezer. Defrost well before reheating gently in a saucepan for 30 minutes. 4 Pistou: 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. Divide and freeze. Defrost well and reheat on stove top over medium heat stirring occasionally. 5 To serve: Spoon pistou evenly into soup bowls, then ladle soup evenly over pistou. Serve immediately with crusty bread.   Servings: 4    Recipe Type soups,vegetables   Copyright © 2006, The Gourmet Saint