Instructions: * Note: Make a bouquet garni with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf, wrapped in cheesecloth and tied with string.

For the Pistou: To make the pistou in a food processor, turn on a processor and drop in the garlic. Scrape down the sides of the work bowl, add the basil and salt to taste (1/4 to 1/2 teaspoon) and process until finely chopped. Scrape down the sides once more and turn on the machine. Drizzle in the oil with the machine running, then drop in the tomato if using. Process to a paste. Taste and add more salt, if necessary. Stir in the Parmesan.

To make the pistou in a mortar and pestle, pound the garlic with the salt to a paste. Add the basil, a handful at a time, and pound and grind the basil to a paste. Add the optional tomato and work to a paste with the basil. Drop by drop, work in the olive oil. Stir in the cheese.

For the Soup: Soak beans 6 hours or overnight in 1 quart water, then drain. Combine the drained white beans and 2 quarts water, and bring to a boil. Skim off any foam, then add the onion, 2 garlic cloves and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour. Trim the green beans and break into 1-inch pieces. Add the remaining 2 quarts water, the remaining garlic, half the green beans, half the zucchini, the cranberry beans, carrots, celery, leeks, turnips, potatoes and tomatoes and their liquid to the pot and bring to a boil. Add salt to taste (be generous), reduce the heat, cover and simmer 1 hour. Taste and adjust the seasonings.

While the soup is simmering, blanch or steam the remaining green beans and zucchini until tender but bright, about 5 to 8 minutes, and set aside. Add the pasta to the soup about 10 minutes before serving and simmer until cooked al dente. Add pepper, and taste and adjust the salt. Stir the blanched or steamed green vegetables into the soup and heat through.

To serve, either stir the Pistou into the pot, place a dollop on each bowl and stir in or pass the Pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyere for sprinkling.

Note: If making the soup ahead, make through step 3, when you have simmered the vegetables for an hour. On the day you are serving, bring the soup to a simmer and proceed with preparing then adding the remaining green beans and zucchini.

This recipe yields 10 to 12 servings.

Comments: This big spring vegetable soup from Provence is much like an Italian minestrone, but the enrichment comes at the end, rather than at the beginning. The difference between pistou and pesto is the consistency - there are no pine nuts in pistou. Sometimes a tomato is added. Beans are another important component of this soup. If youre lucky enough to find fresh cranberry beans at your farmers market, use them; otherwise, use 2 cups white beans and soak in 2 quarts water. I also prefer to use new potatoes.

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