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1
In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes.
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2
Rinse the eggplant well and squeeze out as much water as possible.
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3
Heat the olive oil in a large soup pot.
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4
Add the onions and cook over moderate heat, stirring occasionally, until very soft but not browned, about 10 minutes.
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5
Add the garlic and cook for 2 minutes, stirring.
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6
Add the eggplant, frying pepper and half of the zucchini and cook until the vegetables begin to soften, about 5 minutes.
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7
Stir in the tomatoes.
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8
Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 30 minutes.
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9
Pour the boiling water into the pot and add the drained cannellini beans.
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10
Cover and simmer gently over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
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11
Add the bouquet garni, carrots, mixed green and wax beans and nutmeg to the soup and cook until the beans are tender.
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12
Season the soup generously with salt and pepper.
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13
Stir in the remaining diced zucchini, the potatoes and the macaroni and cook until the potatoes and macaroni are tender, about 10 minutes.
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14
Remove from the heat and stir in the Classic Pistou.
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15
Ladle the soup into bowls and sprinkle with grated Mimolette; pass additional grated cheese at the table.
