Vegetable Soup with Pistou

Ingredients

• Soup:
• 1/2 cup dried navy beans
• 6 cups water
• 1 3/4 cups chopped leek
• 1 cup chopped onion
• 1 cup finely chopped carrot (about 2 medium)
• 1 cup chopped seeded peeled tomato
• 3/4 cup peeled diced potato
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 8 parsley sprigs
• 1 bay leaf
• Dash of ground thyme
• 10 cup water
• 1 1/2 cups diced zucchini (about 2)
• 3/4 cup uncooked elbow macaroni
• 1/4 pound green beans, trimmed and cut crosswise in half
• Pistou:
• 1 cup fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 4 garlic cloves, peeled
• 2 tablespoons extravirgin olive oil
• Remaining ingredient:
• Fresh thyme sprigs (optional)

Preparation

1. To prepare soup, sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain; return beans to pan. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender. Drain; return beans to pan.
2. Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
3. Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.
4. To prepare pistou, combine basil, cheese, and garlic in a food processor; process until a stiff paste forms. With processor on, slowly pour oil through food chute; process until well blended. Serve with soup. Garnish with thyme sprigs, if desired.