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1
Heat the olive oil in a large soup pot.
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2
Add the onions and 1 tablespoon water to the pot.
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3
Cook over medium heat for 10 minutes, stirring regularly to avoid colouring, until soft and translucent.
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4
Add the rest of the vegetables, bay leaves, and thyme.
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5
Season with salt and pepper.
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6
Pour boiling water to just cover the vegetables and bring to a simmer.
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7
Cover, lower the heat to medium-low, and simmer for 1 1/2 hours, stirring regularly to make sure the vegetables don't stick to the bottom, and adding boiling water if it no longer covers the vegetables.
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8
After cooking for 1 hour and 20 minutes, add the macaroni and 1 cup boiling water and stir to combine.
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9
(The soup is best made a day ahead).
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10
Two hours or less before serving, prepare the pistou.
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11
Press the garlic cloves with a garlic press (or mince them finely) and combine the pulp and juices with the basil and grated cheese in a mortar.
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12
Grind into a paste with the pestle, adding olive oil little by little until the pistou forms a smooth paste.
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13
(This can also be done in a food processor, but the flavours won't be quite as stupendous and my grandmother won't be as proud of you).
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14
Transfer into a serving cup.
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15
Fish out the bay leaves and thyme sprigs from the soup, or just warn your guests not to eat them.
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16
Serve the soup hot or slightly warm, with pistou on the side for each diner to stir a spoonful into his bowl.
