Vegetable Soup with Pistou

Ingredients

• 1  bay leaves 
• 14.5 ounce frangelico diced canned
• 1 cup cannellini dried white ( kidney beans)
• 2 large carrots peeled chopped
• 1 cup farfalle pasta (bow-tie pasta)
• 6  garlic clove minced
• 0.5 pound green beans trimmed cut into 1-inch pieces
• 2  leek white green thinly sliced ( and pale parts only)
• 1 large onion chopped
• 1 pound potatoes - remove skin quartered
• 4  thyme sprigs fresh
• 10 cups water ()
• 2 medium zucchini chopped

Equipment

• bowl
• ladle
• pot

Directions

1. Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.
2. Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.
3. Add pasta to soup. Simmer 12 minutes.
4. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.