Soupe au Pistou

• 1 pound french beans
• 1 pound dried haricot beans
• 2

Put French beans cut in ¼-inch slices, dried haricot beans which you have previously soaked, sliced baby marrows, carrots, potatoes and leeks, into 4 pints of boiling water. Season with salt and pepper and let them cook fairly quickly. When vegetables are cooked, add pistou sauce and cook gently for 5 minutes more. Serve this hearty soup with grated Parmesan.