Potage au Pistou (Garlic and Vegetable Soup with Basil)

This soup was super-hearty and fabulously healthy. This packs enough veg to get a whole week's worth of goodness.

This made 6 huge servings, so enough to last awhile. I did have to use a CONSIDERABLE amount of salt and pepper to get this big 'ol pot of soup seasoned properly. Also, I added in a good slug of lemon-infused olive oil at the end and it made a huge difference. Yum.

¾ cup dried navy beans, soaked overnight in 3 cups of water
2 tablespoons olive oil
3 carrots, diced (about 1 cup)
2 leeks, diced (about 2 1/2 cups)
1 onion, diced (about 1 1/4 cup)
pinch saffron
2-½ quarts chicken stock
6 ounces green beans, topped, tailed, cut into 1 inch lengths
1 potato , diced (about 1 cup)
1 zucchini, (UK=courgette) (about 1 cup)
2 ounces vermicelli, or angel hair pasta, broken into 2-inch lengths (about 3/4 cup)
2 ripe tomatoes, peeled, deseeded, diced
salt and pepper
½ cup basil, chopped
½ cup Parmesan cheese, grated
2 tablespoons pine nuts, toasted
2 garlic, chopped
⅓ cup olive oil

Toast the pinenuts. Puree the basil, Parmesan, pine nuts and garlic to a fine paste in a food processor or blender.

With the machine turning, add the olive oil in a thin stream. Scrape the sides of the bowl or blender jar as necessary. Puree until the oil is completely incorporated.

FOR THE SOUP
Drain the beans and place in a large saucepan. Add 1 quart water, and bring to a simmer. Cook until tender, about 1 hour, adding more water, if necessary, to keep the beans covered.

Heat the oil in a soup pot over medium heat. Add the carrots, leeks, and onion. Cook until the onion is translucent, about 10 minutes. Add the broth and the saffron, if using, to the vegetables, bring to a simmer, and cook, 10 minutes.

Add the green beans, potato, and zucchini. Continue to simmer, 10 minutes. Add the vermicelli and simmer until tender, about 8 minutes.

Drain the beans of their cooking liquid and add them to the soup along with the tomatoes. Season to taste with salt and pepper and continue to simmer, 1 minute.

Add the pistou, to taste, just before serving. Serve in heated bowls.