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1
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery.
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2
Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt.
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3
Continue to cook, stirring often, until tender, about 5 more minutes.
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4
Add the garlic, stir together for about a minute, and stir in the tomatoes.
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5
Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
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6
Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer.
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7
Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes.
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8
Stir in the canned beans.
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9
Taste and adjust salt.
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10
Remove the bouquet garni.
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11
While the soup is simmering, bring a pot of salted water to a boil and add the green beans.
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12
Boil 5 minutes, until just tender but still bright green.
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13
Transfer to a bowl of ice water, allow to cool, and drain.
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14
Retain the cooking water in case you want to thin out the soup later.
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15
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente.
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16
Stir the cooked green beans into the soup.
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17
Grind in some pepper and taste and adjust seasonings.
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18
It should be savory and rich-tasting.
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19
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in.
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20
Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
