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1
Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat.
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2
Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil.
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3
Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes.
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4
Leave beans to cool in their own broth.
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5
(May be cooked several hours or up to 1 day in advance.)
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6
Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat.
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7
Add diced onion, season generously with salt and pepper and stir to coat.
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8
Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
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9
Add potato and 2 cups water to soup pot.
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10
Cover and cook until potatoes are soft, about 10 minutes.
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11
Add cooked shell beans and bean broth and bring to a simmer.
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12
Taste and adjust seasoning.
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13
Keep warm.
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14
Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute.
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15
Spread out to cool on a baking sheet.
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16
Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste.
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17
(Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.)
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18
Stir in about 1/2 cup grated cheese and season with salt and pepper.
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19
(Makes about 3/4 cup.)
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20
To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes.
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21
Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl.
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22
Pass extra grated cheese at the table.
