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1
To prepare beans, place them in large stockpot, and add enough water to cover by 2 inches.
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2
Cover pot, and set aside at room temperature to soak overnight.
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3
Drain beans, and return to pot.
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4
Cover with 12 cups water.
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5
Add onion and garlic, and bring to a boil, skimming off any foam.
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6
Reduce heat to low, and cook until beans are very tender, for about 21/2 hours, stirring occasionally.
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7
Add water, if needed, or boil soup down until thickened but not dried out.
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8
Season with salt and pepper to taste.
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9
To make vegetable garnish, cover drying rack with paper towels.
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10
Heat saucepan of water to boiling, and cook beans for 3 minutes.
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11
Add zucchini, and cook until beans are tender, about 2 minutes more.
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12
Drain, rinse vegetables under cold water and place on rack.
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13
For croutons, peel 1/2 potato, and cut into 1/8-inch dice.
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14
Heat peanut oil to 375F, and deep-fry 2 tsp.
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15
diced potatoes until golden.
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16
Remove from heat, drain and set aside.
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17
To make puree, place oil, garlic and basil in blender.
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18
Process until smooth, pulsing on and off and stopping to scrape down sides of container.
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19
Season with salt and pepper.
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20
To serve, bring soup to a boil.
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21
Season vegetables with salt and pepper.
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22
Stir three-quarters of vegetables and all basil puree into soup.
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23
Ladle into four soup plates.
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24
Divide remaining vegetables over top of each serving, and garnish with julienned basil.
