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1 carrot, sliced
1 stalk celery, sliced
1 zucchini, sliced
1/4 pound fresh green beans, sliced
1 potato, sliced
1 whole garlic bulb, minced
2 tablespoons parsley
1 teaspoon basil
2 ounces cheddar cheese, grated
4 ounces noodles
16 oz can kidney beans, drained
1/4 cup butter
1/4 cup oil
6 cups water, salted
Fry carrots and garlic in oil and butter. Add celery, zucchini,
green beans, and potatoes, stirring to coat. Cook gently 5 minutes.
Transfer to big pot containing boiling salted water. Add noodles,
kidney beans, parsley and basil. Cook 12-15 minutes. Stir in
cheese until melted.
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Soupe Au Pistou