Winter Vegetable Soupe au Pistou

• 2 1/2 quarts water
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
• 1/2 small head green cabbage, shredded about 1/2 pound, or 4 cups
• 1/2 pound winter squash, cut in 3/4-inch dice
• 2 large carrots, cut in small dice
• 2 celery stalks, cut in small dice
• 2 leeks, white and light green part only, cleaned and sliced optional
• 2 medium turnips, peeled and cut in small dice
• Salt
• 1 can white beans, drained and rinsed
• 1/2 cup soup pasta, like macaroni or small shells
• freshly ground pepper
• 1 batch pistou

1. In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat.
2. Reduce the heat to low, cover and simmer for an hour.
3. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure theyve been drained and rinsed).
4. While the soup is simmering, make the pistou if you dont already have some in your freezer.
5. Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente.
6. Taste and adjust seasonings.
7. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own.
8. Pass additional Parmesan or Gruyere for sprinkling.

water, onion, garlic, bouquet garni, green cabbage, winter, carrots, celery stalks, leeks, salt, white beans, soup pasta, freshly ground pepper, batch pistou

Taken from cooking.nytimes.com/recipes/1013883 (may not work)