Instructions: To make soup: In a large soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomatoes and cook, stirring often, until they form a sauce, 10 to 15 minutes.

Add 6 cups water and season with salt and pepper. Increase the heat to medium-high and bring to a boil. Add the green beans, zucchini and potatoes and simmer for 10 minutes. Add the cannellini beans and 2 cups water. Add the vermicelli. Cook until all the vegetables and pasta are tender, about 5 minutes longer.

Meanwhile, to make pistou: Place the basil and garlic in a blender or food processor fitted with the metal blade and blend to a coarse paste. With the machine running, add oil to make a thick green paste. Season with salt and pepper.

To finish: Stir the pistou into the soup. Serve the soup in individual bowls, passing a bowl of Swiss cheese so each diner can add it to taste.

This recipe yields 6 servings.

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