2 lbs. frozen green peas
1/2 lb. green beans
4 good size carrots
1/2 lb. sm. zucchini
2 cloves fresh garlic
1/2 lb. boiling potatoes
1/2 lb. ripe tomatoes
2 onions
Basil, to taste
Salt, to taste
3 oz. soup pasta or sm. macaroni

FOR THE PISTOU:

1/2 lb. ripe tomatoes
Basil, to taste
4 cloves fresh garlic, quartered
6 tbsp. olive oil
Parmesan cheese to garnish

Good soup involves a little time for preparation and simmering. This is a great soup to prepare on a chilly weekend. Terrific for the vegetarian!

Take a 4 quart pot (at least!) and add the 2 pounds of frozen peas. Next, trim the green beans into comfortable bite-size pieces and add. Scrape, wash and slice the carrots and add. Quarter the zucchini, cut into 1/4 inch slices, and add. Crush the garlic and add that. (I crush my garlic by laying the flat of a knife blade over the garlic and whacking it with my fist. Remember, to keep the business edge of the knife tilted downward slightly towards the cutting board.) Peel, wash and cube the potatoes before adding those.

Drop the first 1/2 pound of tomatoes into boiling water for 10 seconds, then cool in an ice water bath. Peel, halve and squeeze out the seeds. Chop the tomato flesh and toss it in.

Next, combine the garlic and onions with the other vegetables. Sprinkle in basil to taste. (Be generous!) Cover all with cold water. Bring to a boil. Season with salt to taste. Cover and let simmer for 1 hour. After that hour, remove the garlic. Add the pasta and cook until al dente.

PREPARING THE PISTOU: Drop that other 1/2 pound of tomatoes into boiling water for 10 seconds, then cool in the ice water bath. Peel, halve and squeeze out the seeds. (Doesn't this sound familiar?) Chop the tomato flesh and let drain in a colander.