For Soup
1 1/2 c. white beans, cooked and drained
2 1/2 qt. water 1 1/2 c. potatoes, peeled and diced into 1/2" cubes
1 1/2 c. carrots, peeled and sliced
1 3/4 c. leeks, cleaned and sliced (white part only)
1 c. sliced zucchini
1/2 c. celery, sliced
2 c. green beans cut into 2" pieces
Optional: 1 large turnip diced into 1/2" cubes and 1 small red pepper, diced
1/4 c. dry bread crumbs
1/8 t. saffron threads
1/2 c. macaroni or tiny pasta shells

For Pistou
1/2 c. grated parmesan cheese
3 oz. tomato paste
1/3 c. pine nuts
1 1/2 T. dried basil or 1/4 c. fresh basil
4 - 5 large cloves garlic
1/3 c. olive oil
freshly ground pepper

1. In a large soup pot, combine the water, potatoes, carrots, leeks, and turnips, if desired
2. Bring to a boil, cover, lower temperature and simmer for 30 - 40 minutes
3. Add the zucchini, green beans, kidney beans, bread crumbs, saffron and red pepper if desired
4. Simmer for another 20 minutes. Add more water if necessary
5. Prepare the pistou: Mix the grated parmesan cheese with the tomato paste
6. Grind the pine nuts in a food processor or blender
7. Add the garlic to the food processor or blender
8. Add the basil to the food processor or blender
9. Add the cheese and tomato mixture to the pine nuts
10. Slowly add the olive oil to the blender at high speed until the sauce is smooth and homogeneous
11. Ladle 1 c. broth from soup into pistou sauce. Mix completely and add to soup pot
12. Heat thoroughly, adjust seasonings and serve

Serves 8 - 10