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1
Make the Soup In a medium saucepan, cover the beans with 4 cups of water, add the garlic and bring to a boil.
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2
Reduce the heat, cover partially and simmer the beans until tender, about 45 minutes.
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3
Add 1 teaspoon of salt and let the beans cool in their liquid; discard the garlic.
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4
Make the Soup Meanwhile, in a large saucepan, heat the olive oil.
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5
Add the onion and cook over moderate heat until translucent, about 8 minutes.
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6
Add the carrots, leek, fennel and celery and cook until softened, about 6 minutes.
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7
Add the chicken stock, tomatoes, thyme, bay leaf and 3 cups of water and bring to a boil.
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8
Reduce the heat, cover partially and simmer until vegetables are tender, 25 minutes.
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9
Make the Pistou In a small skillet, heat 1/4 cup of the olive oil.
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10
Add the pumpkin seeds and garlic and cook over moderately high heat until the seeds turn light brown, 2 to 3 minutes.
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11
Scrape the contents of the skillet into a food processor and let cool.
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12
Add the carrot tops, parsley, cheese and remaining 1/4 cup of olive oil and process until smooth.
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13
Season the pistou with salt and pepper.
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14
Make the Pistou Add the green beans and zucchini to the soup and simmer until crisp-tender.
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15
Stir in the ditalini and cooked beans with their liquid and bring to a simmer.
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16
Season with salt and pepper.
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17
Serve the soup with the pistou.
