Soup au Pistou

In a large soup pot, warm the olive oil over medium heat. Add the onion and the garlic, and saute until the garlic is fragrant and the onion has softened, about 4 minutes. Season to taste with salt and pepper.

Add the carrots, potatoes, green beans, cranberry beans, broth, 1/2-inch bay leaf, thyme and marjoram, and turn the heat to high. When the soup starts to boil, turn the heat to medium-low and simmer for about 20-25 minutes, until the vegetables and beans have begun to soften. Depending on how mature the beans are, this step may require a little bit more or less time.

Add the pasta and the zucchini, and continue to cook for another 10 minutes until tender. Add the tomatoes and corn, and cook for about 3–5 minutes more. 

Stir in the champagne vinegar, and season to taste with plenty of salt and pepper. If you do this ahead of time, cool completely before putting in the refrigerator. Warm on the stove the next day, adding water or more broth to thin, if necessary.

Just before serving, make the pistou. In a blender or food processor, pulse the garlic, salt and basil together until the leaves are broken down. With the motor running, add the oil in a steady stream until well blended. 

Serve the hot soup topped with spoonful’s of the pistou — you can thin it with broth or a little bit of water if desired – and garnish with shaved parmesan. Serve with crusty bread and olive oil for drizzling at the table.