Soupe au Pistou

Soupe au Pistou

3 quarts vegetable broth

2 cups water

2 cups green beans, rinsed and trimmed

4 coarsely chopped zucchini

3 sliced carrots

4 coarsely chopped potatoes

1 bunch basil leaves

1/2 cup olive oil

1 teaspoon salt

1 15.5 oz can white beans, drained and rinsed

2 14.5 oz. cans diced tomatoes

8 oz. uncooked penne

1/2 cup shredded Gruyere

1/2 cup grated Parmesan

Bring the broth and water to a boil. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes. Process basil leaves, garlic, tomatoes, olive oil and salt together in a food processor until finely chopped; set aside. Stir the kidney beans, white beans, canned diced tomatoes, and penne into soup and return to a simmer. Cook until the pasta is tender, about 10 minutes. Remove soup from the heat and stir in the basil/olive oil mixture. Sprinkle with cheeses before serving.