Vegetable Soup With Pistou

• Soup:
• 1/2 cup dried navy beans
• 6 cups water
• 1 3/4 cups chopped leek
• 1 cup chopped onion
• 1 cup finely chopped carrot (about 2 medium)
• 1 cup chopped seeded peeled tomato
• 3/4 cup peeled diced potato
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 8 parsley sprigs
• 1 bay leaf
• Dash of ground thyme
• 10 cup water
• 1 1/2 cups diced zucchini (about 2)
• 3/4 cup uncooked elbow macaroni
• 1/4 pound green beans, trimmed and cut crosswise in half
• Pistou:
• 1 cup fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 4 garlic cloves, peeled
• 2 tablespoons extravirgin olive oil
• Remaining ingredient:
• Fresh thyme sprigs (optional)

1. To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan.
2. Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
3. Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.
4. To prepare pistou, combine basil, cheese, and garlic in a food processor; process until a stiff paste forms. With processor on, slowly pour oil through food chute; process until well blended. Serve with soup. Garnish with thyme sprigs, if desired.

beans, water, leek, onion, carrot, tomato, potato, salt, black pepper, parsley, bay leaf, thyme, water, zucchini, elbow macaroni, green beans, pistou, fresh basil, parmesan cheese, garlic, extravirgin olive oil, remaining ingredient, thyme

Taken from www.myrecipes.com/recipe/vegetable-soup-with-pistou (may not work)