-
1
Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan.
-
2
Add the 3 cups of water and bring to a boil over high heat.
-
3
Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 1/2 hours.
-
4
Discard the pancetta, onion, garlic and bay leaf.
-
5
Meanwhile, in a large, heavy pot, heat the olive oil.
-
6
Add the fennel, potatoes, chopped onion and smashed garlic.
-
7
Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes.
-
8
Add the 2 quarts of water and gradually bring to a boil.
-
9
Reduce the heat and simmer for 30 minutes.
-
10
Add the zucchini and green beans to the pot and simmer for 20 minutes.
-
11
Mash the potatoes against the side of the pot using a large fork; the potatoes will thicken the soup.
-
12
Add the diced tomatoes and the white beans and their cooking liquid and simmer the soup over moderately low heat for 5 to 10 minutes.
-
13
In a small skillet, melt the butter.
-
14
Add the pasta and cook over moderate heat until golden brown and toasty, about 4 minutes.
-
15
Stir the pasta into the soup and simmer for 1 minute.
-
16
Cover, remove from the heat and let stand until the pasta is tender, about 25 minutes.
-
17
Season with salt and pepper.
-
18
Put the Classic Pistou in a large soup tureen.
-
19
Gradually stir in some of the liquid from the soup, then pour in the rest of the soup and stir well.
-
20
Ladle the soup into bowls, garnish with basil sprigs and serve hot or at room temperature.
