Soupe Au Pistou

Ingredients

• 1 cup dried beans
• 2 bay leaves
• 3 tablespoons olive oil
• 2 medium onions, peeled and diced, or 3 leeks, cleaned and sliced
• 2 teaspoons chopped fresh thyme
• 2 medium carrots
• 2 medium zucchini
• 8 ounces green beans, tips removed and cut crosswise into quarters
• 6 cloves of garlic
• 1 tablespoon sea salt
• 1 cup fresh or frozen peas
• 1 cup dried pasta; any small variety will do
• 1 large clove of garlic, peeled
• Pinch of salt
• 2 cups gently packed fresh basil leaves
• 1/4 cup olive oil
• 1 small tomato; peeled, seeded, and diced
• 1 1/2 ounces Parmesan cheese, grated

Directions

1. Pick through the beans, rinse them well, and cover them with cold water to soak overnight.
2. The following day, pour off the soaking water and transfer the beans to a large saucepan. Add the bay leaves and enough fresh water to cover them by about 1 1/2 quarts (1.5l). Simmer for about an hour, until the beans are tender, adding water as needed so they stay submerged. When they are done, take the pan off the heat and leave the beans aside.
3. Warm the olive oil in a Dutch oven or large stockpot.
4. Stir in the onions or leeks and cook them, giving them an occasional stir, until they turn soft and translucent.
5. Add the thyme, diced carrots, zucchini, green beans, garlic, and salt. Grind in some pepper, then cook, stirring now and then, until the vegetables are fully tender. Pour in the cooked beans with their cooking liquid, followed by the peas, pasta, and 2 quarts (2l) water. Bring everything up to a boil, then lower it to a simmer and cook a few minutes more, just until the pasta is done.
6. As the soup simmers, prepare the pistou.
7. Using a mortar and pestle, mash the garlic with a generous pinch of salt until it becomes a paste, or do the same in a food processor.
8. Roughly chop the basil, then work it into the garlic until the mixture is fairly smooth.
9. Add the olive oil in a slow drizzle as you continue pounding, then blend in the tomato and cheese. Taste the pistou and add more salt if you think it needs it.