Simple Pistou

This recipe serves:  6

2 small red potatoes, with skins
1 large carrot, peeled
1 small onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin
1 stalk celery, peeled
1 large tomato, seeded
1/4 pound green beans
8 cups chicken stock or canned broth
1/3 cup canned or jarred cooked white beans, rinsed
salt to taste
freshly ground black pepper to taste

slices of toasted, crusty bread
pesto
grated Parmesan cheese for sprinkling
1. Have cut each vegetable into small (1/2-inch) pieces and set aside.

2. Bring chicken stock to a boil in a large stockpot. Add potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and white beans. Bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste with salt and pepper.

3. To serve, let kids generously spread each toasted bread slice with pesto. Place one on bottom of each serving bowl. Ladle in hot soup and let sprinkle with Parmesan, for extra richness.

Serving Size: 1 bowl

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