Vegetable Soup With Pistou

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Cooking Light
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
23%
CHOL
4%
SOD
55%

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Ingredients for 6 servings

1/2 cup dried navy beans

6 cups water

1 3/4 cups chopped leek

1 cup chopped onion

1 cup finely chopped carrot (about 2 medium)

1 cup chopped seeded peeled tomato

3/4 cup peeled diced potato

1 1/2 teaspoons salt

1/4 teaspoon black pepper

8 parsley sprigs

1 bay leaf

Dash of ground thyme

10 cup water

1 1/2 cups diced zucchini (about 2)

3/4 cup uncooked elbow macaroni

1/4 pound green beans, trimmed and cut crosswise in half

1 cup fresh basil leaves

1/3 cup grated Parmesan cheese

4 garlic cloves, peeled

2 tablespoons extravirgin olive oil

Fresh thyme sprigs (optional)

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