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1
Put the dried beans in a bowl, cover with water by about 4 inches, and let sit overnight.
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2
The next day, drain the water off and place the beans in a pot filled with about 3 quarts cold water.
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3
Bring to a boil, lower to a simmer, and cook, uncovered, for 1 hour.
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4
Add the onion, celery, potato, two of the tomatoes, one garlic clove, 2 teaspoons of the salt, and pepper to taste.
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5
Simmer, uncovered, for 20 more minutes.
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6
Then add the green beans, the zucchini, and a handful of basil leaves, diced, and cook for 10 more minutes.
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7
Add the pasta shells, and cook until al dente.
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8
While the pasta is cooking, make the pistou.
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9
You can do this by using either a mortar and pestle, the way the Provencaux do, or a food processor equipped with the steel blade.
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10
If using a mortar, roughly chop the remaining basil leaves and put in the mortar with the remaining garlic and the last teaspoon of the salt.
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11
Grind with the pestle, and then add the remaining tomato, slowly incorporating the olive oil, and seasoning, if you like, with a twist of pepper.
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12
If using the food processor, put all the ingredients inside, and pulse until pureed with a slight chunk.
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13
When the soup is ready to be served, adjust the seasonings, spoon the soup into bowls, and swirl in the pistou.
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14
Sprinkle each serving with grated Parmesan cheese.
