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1
To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
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2
To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
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3
In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
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4
Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
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5
Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
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6
Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.
