Soupe au Pistou - Vegetable Soup

Prepping the Beans

1. If you are using dried beans, you need to soak them most of the day or overnight before starting this recipe. Once they have soaked for a minimum of 6 hours, drain them and put them in a large pot, cover with water and bring the water to a boil. Boil for about 5 minutes, drain, rinse and drain again.
2. Put the beans back into the pot and once again cover them with cold water along with the fresh thyme and bay leaf. Bring to a boil, lower heat and simmer the beans, uncovered for 1 to 1½ hours until tender.
3. Jane says to add 1 teaspoon of salt toward the end of the cooking process. Drain the beans one more time and reserve until you about to serve the soup.
4. If you are using canned beans, rinse them in a colander and reserve until ready to use.

Making the Soup

1. With 30 minutes left to the simmering of the beans, add 12 cups water to another large pot and bring to a boil.
2. Add a little salt, the olive oil and all the diced vegetables and bring back to a boil. Reduce the heat and simmer uncovered for 30 minutes.
3. 15 minutes into cooking the vegetables, add the pasta and cook until soft.
4. With just 5 minutes left to cooking the vegetables, add the reserved beans to heat up in the soup.
5. MEANWHILE - while the vegetables are cooking, make the pistou and reserve. Here's the recipe for pistou.

Finishing and Serving

1. When the soup is done cooking, taste and adjust seasoning with salt and pepper.
2. Serve the soup in warmed bowls and either add a spoonful of pistou to each bowl or have it on the side and let your family and friends add the pistou themselves.