Method:Boiling

1. Formula

1. 6 tablespoons olive oil
2. 1 large onion, chopped
3. 2 carrots, chopped
4. 1 zucchini, quartered lengthwise, cut crosswise into thin slices
5. 1/4 pound green beans, cut into 1-inch lengths
6. 2 teaspoons salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
9. 1 1/2 cups drained canned diced tomatoes
10. 1 quart (or more) canned low-salt chicken broth
11. 3 cups water
12. 1 cup drained and rinsed canned white beans, preferably cannellini
13. 1/2 cup elbow macaroni or other small pasta
14. 3 small cloves garlic, peeled
15. 1 cup loosely packed fresh basil leaves

2. Nutrition Information

• Calories: 467 kcal
• Carbohydrates: 56 g
• Dietary Fiber: 9 g
• Fat: 22 g
• Protein: 12 g
• Sugars: 9 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
2. Add the potatoes, tomatoes, broth, and water and bring to a boil. Reduce the heat and simmer 15 minutes. Add the beans, pasta, and 1 teaspoon of the salt. Continue simmering until the vegetables are tender and the pasta is cooked through, about 10 minutes longer. Remove from the heat.
3. Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt. Stir 1/4 cup of this pistou into the soup. Serve the soup topped with the remaining pistou.

4. Remark