Recipe by David Lebovitz slightly adapted

Soup:

• 1 cup dried beans (I used Northern beans)
• 2 bay leaves
• enough olive oil to saute the onion first (add more when you cook other veggies)
• onions  diced to taste
• 2 tsp. fresh thyme leaves (I added more and did not chop them, left them whole)
• carrots, peeled and diced to taste
• zucchini diced to taste
• fresh green beans, trimmed and snapped – then cut into smaller pieces
• other veggies as desired – cook as needed
• 6 cloves garlic, minced
• sea salt and freshly ground pepper to taste
• 1 cup dried small pasta such as elbows, orzo or vermicelli

Rinse and sort the beans. Soak them overnight covered in cold water; add enough water as they will swell up.

Drain the beans and add them to a medium saucepan with the 2 bay leaves and enough water to cover the beans, about 1-1/2 quarts water. Cook the beans for an hour, or until tender, adding more water if needed. Once they are cooked, remove from the heat and set aside.

Heat the olive oil in a Dutch oven and add the onions. Cook, stirring occasionally, until translucent, add the garlic and cook another minute.  Add the thyme leaves, carrots, zucchini, green beans, salt and pepper to taste. Cook, stirring now and then until the veggies are completely tender. Add the dried and cooked beans and their liquid. Top with pasta and 2 quarts of water (might need more). 

David suggests cooking the pasta separately and adding only what’s needed to prevent the pasta from becoming overly soft. We all know pasta continues to swell up!

Pistou:

Usually, pistou consists of fresh basil, garlic, olive oil and a little salt. David has added fresh, diced tomatoes and grated Parmesan cheese. There are no pine nuts! I enjoyed this combination…

Make the pistou while the soup is cooking…

• 1 large garlic clove, minced
• pinch of sea salt
• 2 cups fresh basil leaves, gently packed
• 1/4 cup olive oil (more or less)
• 1 small tomato, peeled, seeded and diced
• 1-1/2 oz. Parmesan cheese, grated

Either mince the garlic, use a mortar and pestle or small (3 cup) food processor with a pinch of salt.

Coarsely chop the basil leaves and add to the garlic, processing until combined. Drizzle in the olive oil, add the tomato and cheese. Adjust seasonings if necessary.

To serve: Ladle the hot soup into bowls and add a generous spoonful of pistou to the center; swirl gently or allow each person to do it. Serve with extra pistou…

Recipe by cookingwithauntjuju.com