Provençal Pistou

Ingredients

• 2 cups basil coarsely chopped
• 1  bay leaf 
• 2 medium carrots cut into 1/2-inch dice
• 2 small rib celery cut into 1/2-inch dice
• 4 cups chicken stock see low-sodium canned
• 0.5 cup corn kernels fresh
• 3 medium garlic cloves quartered
• 4 ounces green beans cut into 1-inch pieces
• 1 medium leek thinly sliced
• 4 ounces beans dried fresh such as cranberry beans ( 1 cup) or 1/2 cup black-eyed peas, soaked overnight in cold water and drained shelled
• 0.5 cup olive oil extra-virgin
• 1  bell pepper red cut into 1/2-inch dice
• 4 servings salt and pepper freshly ground
• 1 large shallots thinly sliced
• 2  thyme sprigs 
• 2 cups water 
• 1 medium zucchini quartered

Equipment

• food processor
• bowl
• sauce pan
• blender

Directions

1. In a small saucepan, combine the beans with the bay leaf and 2 cups of the water. Cover partially and simmer over low heat until tender, about 20 minutes for fresh beans and 45 minutes for dried. Discard the bay leaf.
2. Heat 2 tablespoons of the olive oil in a large saucepan.
3. Add the leek, shallot, celery, carrots, bell pepper, thyme and the remaining 3 tablespoons of water and cook over moderate heat until the water has evaporated and the vegetables soften, about 10 minutes.
4. Add the stock and a large pinch each of salt and pepper; bring to a simmer.
5. Add the green beans, corn and the cooked shell beans along with any remaining cooking liquid. Cover and simmer over low heat until the corn is tender, about 5 minutes.
6. Meanwhile, in a food processor, combine the basil and garlic and process to a paste. With the machine on, slowly pour in the remaining 1/2 cup of olive oil.
7. Transfer the puree to a blender and blend until very smooth. Scrape the puree into a bowl and season with salt.
8. Add the zucchini to the soup and simmer just until tender, about 4 minutes. Discard the thyme sprigs and season the soup with salt and pepper.
9. Remove the soup from the heat, stir in the basil puree and serve at once.