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1
In large soup pot, heat 1 tablespoon oil over medium heat.
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2
Add potatoes, carrots and celery and cook, stirring, about 5 minutes.
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3
Add 8 cups water, bouquet garni and saffron if using.
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4
Bring to a boil, reduce heat and simmer 10 minutes.
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5
Add green beans and continue to cook until vegetables are almost tender, about 25 minutes.
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6
Add zucchini and macaroni and simmer until pasta is tender, an additional 10 minutes.
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7
Season with salt and pepper to taste, stir in parsley and drizzle with remaining 1/2 tablespoon oil.
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8
Remove from heat, cover and keep warm.
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9
Make pistou: In small skillet, toast hazelnuts over medium-high heat, stirring often, 5 minutes.
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10
While nuts are still warm, place in folded tea towel and rub vigorously to remove skins.
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11
Transfer nuts to food processor, add garlic and process until finely chopped.
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12
Add basil or parsley and tomato and process, scraping down work bowl as necessary, until mixture forms a smooth paste.
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13
(Add water to thin as necessary.)
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14
Transfer to small bowl, add salt and pepper and stir in 1/2 tablespoon oil.
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15
Ladle soup into shallow soup bowls or transfer to serving dish.
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16
Stir in pistou or pass separately for guests to stir in desired amount themselves.
