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Ingredients

Serves 12

• Small handful bay leaves
• Small handful thyme sprigs
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, peeled and halved lengthwise and 10 cloves, peeled and quartered lengthwise
• Sea salt, to taste
• 1 pound fresh small white (navy) beans in the pod, shelled, or 8 ounces dried small white beans, soaked in boiling water for 1 hour
• 1 pound fresh cranberry beans in the pod, shelled, or 8 ounces dried cranberry beans, soaked in boiling water for 1 hour
• 3 medium leeks, white and tender green parts only, scrubbed, quartered, and finely sliced
• 8 medium carrots, scrubbed, quartered lengthwise, and sliced
• 2 medium onions, halved and cut into thin rings
• 1 pound potatoes, peeled and cubed
• 12 ounces zucchini, quartered lengthwise and thinly sliced
• 12 ounces tomatoes, cored, peeled, seeded, and chopped
• 2 tablespoons tomato paste
• 1 pound green beans, trimmed at both ends and quartered
• 3 quarts cold water
• 1 cup very fine pasta, such as angel hair or orzo
• Patricia's Pistou
• 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
• 1 cup (4 ounces) freshly grated imported Gruyere cheese

Description

The Hearty Provencal Soupe Au Pistou, Or 'pistou Soup', Is Often The First Thing That Chef And Cooking Instructor Patricia Wells Has Her Students Prepare, Since It Serves As A Wonderful Introduction To The Rustic, Fresh Flavors Of The South Of France.

Martha Stewart