Vegetable Soup with Pistou

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black
• 1 cup carrots finely chopped ( 2 medium)
• 0.5 cup navy beans dried
• 0.8 cup elbow macaroni uncooked
• 2 tablespoons olive oil extravirgin
• 1 cup basil fresh
• 4  garlic clove peeled
• 0.3 pound green beans trimmed
• 1 Dash ground thyme 
• 1.8 cups leek chopped
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 8  parsley 
• 0.8 cup potatoes diced peeled
• 1.5 teaspoons salt 
• 1 cup canned tomatoes peeled seeded chopped
• 6 cups water 
• 10 cup water 
• 1.5 cups zucchini diced ( 2)

Equipment

• food processor
• frying pan
• dutch oven

Directions

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.
2. Drain; return beans to pan.
3. Add 6 cups water; bring to a boil. Reduce heat, and simmer for 45 minutes or until tender.
4. Drain; return beans to pan.
5. Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine.
6. Add 10 cups water; bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
7. Stir in zucchini, macaroni, and green beans; cook 15 minutes or until macaroni is tender. Discard bay leaf.
8. 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.
9. Serve with soup.
10. Garnish with thyme sprigs, if desired.