Provencal Soupe au Pistou Recipe - Los Angeles Times

Ingredients

• 2 to 4 large cloves garlic
• 2 cups tightly packed fresh basil leaves
• Salt
• 1/3 to 1/2 cup extra-virgin olive oil, as needed
• 1 small tomato, peeled, seeded and chopped, optional
• 1 cup freshly grated Parmesan, or a mixture of Gruyere and Parmesan
• 1 cup white beans, soaked 6 hours or overnight in 1 quart water, then drained
• 4 quarts water, divided
• 1 large onion, chopped
• 6 to 8 large cloves garlic, minced or pressed, divided
• A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf, wrapped in cheesecloth and tied with string
• 1/2 pound green beans or 1/4 pound green beans and 1/4 pound yellow wax beans, trimmed and broken into 1-inch pieces (about 2 cups), divided
• 2 zucchini (about 1/2 pound), diced, divided
• 1 pound fresh cranberry beans, shelled
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 leeks, white and light green parts only, cleaned and sliced
• 2 turnips, peeled and diced
• 1 pound boiling potatoes, diced
• 1 pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, with liquid
• 1/2 cup pasta, such as macaroni or small shells
• Freshly ground pepper
• 1/2 cup grated Parmesan or Gruyere, for sprinkling