Pistou Soup Recipe

Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans zucchini carrots and potatoes. Return to a boil reduce heat to medium-low and simmer 45 minutes.

Meanwhile prepare the pistou by processing the 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 spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.