Ingredients
6 to 8 Servings
10
cups (or more) water
1
cup dried cannellini (white kidney beans)
1
large onion, chopped
6
garlic cloves, minced
1
pound small red-skinned potatoes, quartered
2
leeks (white and pale green parts only), thinly sliced
2
large carrots, peeled, chopped
1
14 1/2-ounce can diced tomatoes in juice
1
/2 pound green beans, trimmed, cut into 1-inch pieces
2
medium zucchini, chopped
4
fresh thyme sprigs
1
bay leaf
1
cup farfalle (bow-tie pasta)
Pistou
Preparation
Step 1
Combine 4 cups water, beans, onion and 2 garlic cloves in heavy large pot. Bring to boil. Reduce heat. Cover; simmer until beans are just tender, stirring occasionally, about 55 minutes.
Step 2
Add 6 cups water, 4 garlic cloves, potatoes, leeks, carrots, tomatoes with juices, half of green beans, half of zucchini, thyme and bay leaf. Bring to boil. Cover; simmer until vegetables are tender, stirring occasionally, 30 minutes.
Step 3
Add pasta to soup. Simmer 12 minutes. Add remaining green beans and zucchini to soup. Simmer until pasta is just cooked through but still firm to bite, about 5 minutes longer. Season to taste with salt and pepper. Ladle soup into bowls. Spoon 1 tablespoon Pistou atop each. Pass remaining Pistou separately.
