Soupe au Pistou from A Table in Provence by Leslie Forbes

Ingredients

• 1 lb/500 g green beans, cut in 2 in/5 cm lengths
• 1 lb/500 g fresh pinto beans or 1 lb/500 g broad beans, shelled
• 4 oz/100 g large short macaroni
• salt
• pepper
• leaves of two celery sticks, chopped
• 4 oz/100 g grated gruyère or parmesan
• 2 big bunches fresh basil*
• 3-4 garlic cloves, peeled
• 2 potatoes, peeled and roughly chopped
• 8 oz/250 g dried haricot or cannellini beans, soaked overnight
• 1 lb/500 g fresh white haricot beans, shelled or
• whites of two leeks, chopped
• 1 lb/500 g courgettes/zucchini, unpeeled & diced
• 2 tomatoes, peeled
• 1 tomato, grilled, with skin & pips removed
• 2-3 tbsp/30-45 ml olive oil