Soupe au Pistou

• 1 1/2 cups fresh shell beans, preferably a combination of white, red, and black, or 1/2 cup dried beans, soaked overnight and drained
• 2 leeks, white and light green parts only, sliced and well rinsed, or 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, peeled and chopped
• 2 zucchini, chopped
• 4 medium tomatoes, cored, seeded, and chopped
• 4 garlic cloves, peeled
• 2 cups fresh basil leaves
• 1/4 cup extra virgin olive oil, plus more as needed
• Salt and black pepper to taste
• 1 cup small pasta, like ditalini or capellini, broken into pieces
• Freshly grated Parmesan to taste

1. Place the beans, leeks, carrots, celery, and potatoes in a large saucepan and cover with 7 cups water.
2. Bring to a boil and then simmer, stirring occasionally, for 30 minutes.
3. Add the zucchini and 3 of the tomatoes and simmer for another 20 minutes.
4. Meanwhile, pound the garlic and basil in a mortar and pestle or process in a food processor until pasty.
5. Add the remaining tomato and combine until smooth.
6. Slowly add the oil until very well combined and smooth.
7. Season with salt and pepper.
8. Just before serving, add the pasta to the soup and cook until al dente, about 7 minutes.
9. Stir 1 tablespoon of the pistou into the soup and then season with salt and pepper.
10. Serve immediately with the Parmesan and remaining pistou.

fresh shell beans, leeks, carrots, celery stalks, potatoes, zucchini, tomatoes, garlic, fresh basil, extra virgin olive oil, salt, pasta, parmesan

Taken from www.epicurious.com/recipes/food/views/soupe-au-pistou-385791 (may not work)