VEGETABLE SOUP FROM MARTY

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  • 3 quarts of water

  • 2 cups each of diced carrots, diced potatoes, diced onions

  • 1 T salt

  • 1 package of frozen green beans cut up

  • 2 cups cooked canned white navy beans

  • 1/3 cup broken spaghetti

  • 1 slice stale bread crumbled

  • 1/8 t pepper

Boil water and vegetables slowly for 40 minutes.  Add beans, spaghetti and bread crumbs.  Cook for 15 more minutes.  Keep adjusting for salt.  Make a pistou:

  • 4 T tomato paste

  • 4 cloves garlic

  • 1 ½ T dried basil

  • ½ cup parmesan cheese

  • ¼ -1/3 cup of olive oil

Blend paste, garlic, basil and cheese in processor.  Stream oil in through
chute.  Mix with 2 cups of hot vegetable broth.  Dump mixture back in pot with rest of vegetables and broth.