Vegetable Soup With Basil Sauce (Soupe Au Pistou)

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
537
FAT
112%
CHOL
8%
SOD
125%

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Ingredients for 12 servings

1/4 cup olive oil

2 yellow or white onions, chopped

6 garlic cloves, chopped

8 potatoes such as Red Rose, Belle de &nbsp Fontenay or Bintje, about 3 lb., diced

1/2 lb. green beans, trimmed and cut into &nbsp 1-inch lengths

2 cups fresh shelling beans such as cranberry, &nbsp flageolet or lima (about 2 lb.)

3 tomatoes, peeled and chopped, with juice

3 quarts vegetable stock

2 Tbs. fresh thyme leaves

2 tsp. salt

2 tsp. freshly ground pepper

1 tsp. minced fresh marjoram

1 cup broken spaghetti or other thin pasta &nbsp (small pieces)

20 garlic cloves, peeled but left whole

4 cups fresh basil leaves, coarsely chopped

1 1/2 cups grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1 to 1 1/4 cups extra-virgin olive oil

1 tsp. salt

1/2 cup grated Parmigiano-Reggiano cheese

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