Ingredients

Soup 2 medium leeks, white and tender green parts finely sliced crosswise 6 oz. sweet onion, finely sliced 6 oz. carrots, peeled, split, woody core removed, finely sliced 12 oz. potatoes, peeled, quartered lengthwise, sliced 10 oz. pumpkin-type squash, seeded, peeled, coarsely diced 1 lb. (before shelling) fresh white beans (or the equivalent of precooked dried beans) ~ Bouquet garni: celery branch, parsley, bay leaf, thyme 2½ qt. water ~ Salt 6 oz. fresh green beans, tips snapped, cut crosswise (a handful at a time) into approximately ½-inch lengths 2 or 3 small, firm zucchini (about 8 ounces), cut into ¼-inch slices 1 cup short or “elbow” macaroni Pistou 4 large cloves garlic, peeled 1 packed handful fresh basil leaves and flowers ~ Salt ~ Pepper, freshly ground 1 cup Parmesan, freshly grated 1 medium-sized, firm, ripe tomato, peeled, seeded, and cut into pieces 1¼ cups olive oil

Description

Soup 2 Medium Leeks, White And Tender Green Parts Finely Sliced Crosswise 6 Oz. Sweet Onion, Finely Sliced 6 Oz. Carrots, Peeled, Split, Woody Core Removed, Finely Sliced

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