- 2 cups chopped fresh basil
- 3 cloves garlic, chopped
- 3 tablespoons olive oil, or more if needed
- Salt and freshly ground black pepper to taste
- 1 (16 ounce) can BUSH'S® Red Kidney Beans
- 1 (15.5 ounce) can BUSH'S® Cannellini Beans
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 quarts veal stock
- 2 large ripe tomatoes, peeled and chopped
- 1 tablespoon herbes de Provence
- 1/2 pound dry, small elbow macaroni
- 2 potatoes, peeled and diced
- 4 carrots, diced
- 4 zucchini, diced
- 1 cup green peas
- Salt and freshly ground black pepper to taste
- 1 cup freshly shredded Parmesan cheese
- 8 sprigs fresh basil leaves
- Pistou Method: Puree 2 cups basil and garlic in a food processor. With the machine running, slowly add the olive oil, continuing until the mixture becomes pasty. Season to taste with salt and pepper and set aside.
- Soup Method: Drain the beans and set aside.
- Heat the olive oil in a saucepan and saute the onion until browned. Place the stock, tomatoes, sauteed onions, and herbes de Provence in a large stockpot. Bring to a rolling boil, for 2 minutes. Reduce heat and simmer, for 1 hour. Add the beans, macaroni, potatoes, carrots, zucchini and green peas and continue to simmer for 20 minutes or until the vegetables are tender.
- Remove from heat and season to taste with salt and pepper. Serve in individual bowls, with a dollop of pistou, a sprinkling of Parmesan and a sprig of fresh basil.