Beef Vegetable soup with Pistou



2 tablespoons Olive oil

1 ½ pounds lean beef, ground or finely chopped

1 large onion

1 clove garlic, pressed or minced

1 quart tomatoes, coarsely chopped

3 ½ cups beef broth OR

2-14 ½ oz cans beef broth

2 cups water

2 teaspoons salt

¼ teaspoon pepper

2 medium potatoes, about 1 pound, cut in ½ inch cubes

1 pound green beans, cut in 1 inch pieces

½ pound vermicelli, broken in half

½ cup finely shredded Gruyere or Swiss cheese

Pistou



In a large soup pot heat oil. Add beef and cook over medium heat, stirring
often to crumble the meat. As meat browns, stir in onion, cook until onion
is soft. Stir in garlic. Add tomatoes and their liquid, beef broth, the
water, salt pepper and potatoes.



Bring to boil, cover reduce heat and simmer for 1 hour. Meanwhile parboil
green beans, uncovered n large quantity of boiling salted water just until
their color brightens and they are barely tender (6-8 minutes). Drain and
then plunge into a large bowl of ice water to stop cooking, drain again ad
set aside.



After soups has cooked for 1 hour, add vermicelli; boil gently, uncovered,
stirring occasionally, until pasta is just tender (10 Minutes) add green
beans and simmer just until the beans are heated through. Turn off heat.



Add the ½ cup Gruyere cheese about a fourth t a time, stirring after each
addition until cheese melts.



Spoon Pistou into warm soup tureen or large individual bowls. Pour in soup
stirring to blend pistou into soup. Serve at once garnished with additional
shredded cheese, if desired. Makes 6 to 8 servings



Pistou



¼ cup olive oil

3 cloves garlic, pressed

½ cup basil leaves, light packed, fresh

1 tablespoon red wine vinegar



In a blender or food processor combine olive oil, garlic, basil, salt, sugar
and vinegar. Process until smooth; cover and set aside. Refrigerate any
leftovers and use with a day or two makes about 1/3 cup