Doug's Could Be Pistou Soup, I guess...
There are all kinds of Pistou. This one is sort of Provencal. That way, we don't actually have to call it French. We can think of it as "late Roman".

What Goes In It:

• Pistou (you can get prepared Pesto, if you would rather).
• 4 cups of clear stock (veggie or chicken) It needs to be as clear as you can make it, so if you are making it yourself, strain it, strain it, strain it!!!
• one medium potato: diced
• pasta: small stuff, not big stuff...a quarter of a cup
• some canned cannellini beans: drain them and soak them to leech the the salt out
• salt to taste
• pepper to taste

Other Stuff:

• one red onion: in thin wedges (or leek slices or chives)
• a few baby carrots: cut into disks or strips (you could do some parsnips, too)
• 4-5 small Brussel sprouts: quartered
• 4 little, bitty zucchini and/or yellow squash: thin, lengthwise slices
• some fresh sugar snap peas
• some fresh fava, soy, or other wise-green beans
• a few green beans (the whole pods, cut into sections)
• some tiny broccoli florets, if you like (or cauliflower, or broccilflower)
• a couple of squash blossoms, if you have them and want to get fancy
• Parmesan cheese

What to do:

• dice and cook the potatoes until tender
  
  
• heat the stock
  
  
• add potatoes, pasta, and everything else
  
  
• simmer until the veggies are a bit crunchy....2-4 minutes
  
  
• ladle into warm bowls. Garnish with blossoms, and a bit of Parmesan cheese, if yu want.
• serve with bread and small bowls of Pesto. Enjoy

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Last updated: The Ides of March, 2001