Name: Soupe au Pistou (Provençal Vegetable Soup with Basil)
Yield: Serves 8 to 10
Cuisine: France
Ingredients: 2 carrots, diced; 3 tomatoes (about 1 pound/450 g total), peeled, seeded, and chopped; ⅓ cup/60 g dried white kidney beans, preferably cannellini; 1 leek, white and green parts, thinly sliced; 1 bouquet garni; 1 cup/170 g shelled fresh or frozen peas; 1 handful of green beans, trimmed and cut into 2 or 3 pieces; 1½ cups/375 ml. pistou; salt and pepper; 2 quarts/2 liters water; 1 onion, chopped; 2½ ounces/75 g dried short noodles; 3 small zucchini (about 1 pound/450 g total), diced; grated parmesan cheese, for serving; 2 potatoes, peeled and diced