Ingredients
Soup:
1 tablespoon olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
5 cups vegetable or chicken broth
8 ounces fresh green beans, ends trimmed, cut in half
3 medium carrots, peeled and cut into half-inch pieces
2 new potatoes cut into half-inch pieces
1 medium fennel bulb, coarsely chopped (about 1 cup)
1 cup water
1 (14-ounce) can diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
2 bay leaves
1/2 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon salt
1 medium zucchini, cut into half-inch pieces
1 (15-ounce) can cannellini or great northern beans, rinsed and drained
Pistou:
3 cloves garlic
2 cups (packed) fresh basil leaves
1/2 teaspoon salt
4 tablespoons olive oil
1/2 cup Parmesan cheese, grated
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Heat olive oil in a large pot. Add onions and garlic and cook until onions begin to soften. Add remaining ingredients, except zucchini and cannellini beans. Bring to a boil, reduce heat and simmer about 30 minutes until vegetables are just tender. Stir in zucchini and cannellini beans. Continue cooking 10 minutes. Remove bay leaves, ladle soup into bowls and top with a spoonful of pistou.
Pistou:
Chop garlic in a food processor. Add basil leaves and salt. Continue processing until basil is finely chopped, scraping down sides of processor often. Then with processor running, slowly drizzle in olive oil. Add cheese and process until well blended.
Serves:4-6
