This soup from the south of France captures all the flavors of summer in a generous bowl.
- 1 cup mixed dried haricot and red kidney beans
- 2 tablespoons virgin olive oïl
- 2 onions, chopped
- 2 large tomatoes, peeled and chopped
- 5 cups water
- Salt and pepper, to taste
- 2 potatoes, peeled and diced
- 1 leek, sliced
- 60 gr vermicelli, broken into small lengths
- 1 cup green beans, cut into 1inch (2½ cm) lengths
- 1 zucchini (courgette), sliced
- ½ cup freshly grated parmesan cheese
- 3 garlic cloves, chopped
- ½ cup basil leaves
- 2-3 tablespoons virgin olive oïl
- 1-2 tablespoons freshly grated parmesan cheese
- Soak the beans overnigth in cold water ; drain the next day, rinse and drain again.
- Heat the oïl in a large saucepan, add the onions and sauté until softened ; add the tomatoes, cook for a few minutes and add the water, season with salt and Pepper.
- When the water boils, add the drain beans, potatoes and leek ; simmer for about 20 minutes, then add the pasta, green beans and zucchini and cook until the pasta is tender.
- While the soup cooks, combine garlic and basil leaves in a mortar and grind together ; add the olive oil a drop at a time, rather like when making mayonnaise. Stir in the parmesan cheese.
- Stir the pistou into the hot soup, laddle into heated bowls at once, or spoon into warmed tureen.
- Pass around the extra parmesan cheese separately.