Ingredients

Before you start

Method

1. Shell the romano beans and put the beans in a pot. Cover with salted water and start to cook while preparing the other vegetables (about 30 min).
2. Prepare the vegetables: trim and discard the ends of the green beans, then cut the green beans into 4 pieces; coarsely dice the tomatoes; peel the potatoes, then cut them into 1-1,5 cm pieces; trim and discard the ends of the zucchini, keeping them whole; finely chop the onion and leek.
3. Heat the canola oil in a pot over medium heat. Sweat the onion and leek 2-3 min, with stirring. Add the tomatoes. Cook 3 min, then add the green beans, potatoes, and zucchini. Sauté 4-5 min, with stirring. Add the cooked romano beans with their cooking water (if using canned beans, drain them and rinse), then generously cover the vegetables with boiling water. Bring to a boil, add salt and pepper, then cover and cook over low heat about 1 hour. Stir the soup occasionally using a wooden spoon to scrape the bottom of the pot.
4. While the vegetables are cooking, prepare the pistou. Remove and discard the basil stalks, clean the leaves using a wet towel, then pat them dry between 2 paper towels. Peel the garlic cloves. Put the leaves and garlic in the bowl of a food processor. Add one tablespoon of the olive oil, then mix. Add the remaining oil and mix until a paste is obtained. Add salt to taste.
5. When the soup is ready, mash the zucchini, using a fork : the soup will be smoother. Add a little water if the soup is not liquid enough to cook the pasta. Add the pasta, then cook over low heat until al dente, about 7 min. Serve the soup immediately, since the pasta will swell and absorb more of the broth.
6. All of the pistou may be added to the soup, or half to the soup and half served on the side. Serve the grated Parmesan on the side.

Remarks