Soupe au Pistou (Soup with Pesto)

                 This soup from the south of France captures all the flavors of summer in a generous bowl.

Serves 6

• 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

Pistou

• 3 garlic cloves, chopped
• ½ cup basil leaves
• 2-3 tablespoons virgin olive oïl
• 1-2 tablespoons freshly grated parmesan cheese

1. Soak the beans overnigth in cold water ; drain the next day, rinse and drain again.
2. 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.
3. 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.
4. 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.
5. Stir the pistou into the hot soup, laddle into heated bowls at once, or spoon into warmed tureen.
6. Pass around the extra parmesan cheese separately.

BON APPETIT