Soupe au Pistou

Menu:
Soupe au Pistou

Recipe || The South Beach Diet Quick & Easy Cookbook:
1 t. extra-virgin olive oil
1 sm. onion
1 sm. zucchini, chopped
2 garlic cloves, minced
3 c. vegetable broth plus 1 cup water
1 c. canned crushed tomatoes
2 cups shelled edamame beans (thawed if frozen)
4 oz. whole-wheat elbows, cooked al dente
8 t. pesto
Salt & black pepper

Heat oil in saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook 2 minutes more.

Add broth, water, tomatoes and edamame. Bring to low boil. Reduce heat; simmer until beans are tender, about 20 minutes. Add pasta and cook until heated through, about 1 minute. Season with salt and pepper to taste. Ladle into bowls, drizzle with pesto and serve.