- Soup:
- 3 tablespoons Crisco® Pure Olive Oil
- 3 medium red-skinned potatoes cut into 1/2-inch cubes
- 1 leek, green and white parts cut into 1/2-inch rounds
- 3 carrots, peeled and sliced into 1/2-inch slices
- 2 teaspoons minced garlic
- 1 (48 ounce) can chicken broth
- 1 cup seeded, chopped Roma tomatoes
- 1 (19 ounce) can white kidney beans (cannellini), drained
- 1/4 pound fresh haricot vert (green) beans, cleaned, cut into 1-inch pieces
- 1/2 cup dried small sea shell pasta
- Pistou:
- 2 cloves garlic, cleaned
- 1 (.75 ounce) packet fresh basil, leaves stripped from stems
- 1/2 cup grated Parmesan cheese
- 1/4 cup Crisco® Pure Olive Oil
- Salt and pepper, to taste
- Heat olive oil in 4-quart stockpot until it simmers. Add potatoes, leek, carrots and garlic, stirring occasionally, until crisp-tender. Add chicken broth, tomatoes, green beans, kidney beans and pasta.
- Bring to a boil; simmer 8 to 10 minutes or until the pasta is cooked.
- Process garlic, basil and cheese in a food processor until a paste begins to form. Slowly add olive oil; process until combined.
- Season the soup to taste with salt and pepper. Serve the soup in bowls garnished with a spoonful of pistou.