Make ahead note:

The soup can be made up to adding the Pistou at the very end. The Pistou can be made ahead and kept at home temperature for several days.

Ingredients:

For the soup base

• 12 cups water
• 2 Tbs sea salt
• 2 cups carrots - peeled and diced
• 2 cups potatoes - peeled and diced
• 2 cups onions - peeled and diced. You can also use the whites of leeks
• 3 cups canned white beans

Add Later

• 2 cups green beans cut into ½ " pieces
• 1/2 cup small tube shaped pasta
• 1 slice stale white bread - crumbled
• 1 pinch saffron threads
• Several twists of freshly ground pepper

For the Pistou

• 5 cloves garlic - pressed
• 1/4 tea salt
• 1/3 cup basil leaves - chopped
• 1/4 cup parsley - chopped
• 1/4 cup tomato paste
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil

Place all the ingredients for the soup base in a large pot or stock pot and bring to a boil. Reduce the temperature and simmer for about 40 minutes or until the vegetables become tender. Skim the soup base as necessary.

As the soup is cooking make the Pistou. Put the garlic and salt in the bowl of a food processor and pulse several times. Add the basil, cheese and tomato paste and process a few seconds more. While the machine is running pour in the oil until well combined.

After 40 minutes add the additional ingredients to the soup base and continue to cook for another 10 minutes. Check the seasoning and adjust as necessary. Ladle into soup bowls and top each serving with a large spoonful of the Pistou. Serve.