Put a little olive oil in a pot on a low heat, add the chopped onion and the rice, then the haricots verts (topped, tailed and broken in two), the broad beans sliced in two, the peas, carrots and courgettes, and the potatoes, diced. Sweat for a few minutes, add water to cover and boil quickly for 10 minutes, covered. Put in the nouilles and cook for another 5 minutes. Turn off the heat. Add the well-pounded pistou.
This was the summer evening meal. The soup is sometimes made even more dense by adding an egg beaten with lemon juice, onto which some of the soup liquor is poured, stirred while it thickens, then poured back into the pot. But in this case the cheese is omitted from the pistou.