Stew Au Pistou

Amount 10 ounces  10 ounces  5 ounces  3 quarts To Taste  1 pound  1 1/2 pounds  7 ounces  5 ounces  4 ounces  10 ounces  10 ounces  1 1/2 pounds  6 cloves  1 bunch  To Taste  4 ounces

Ingredient Pinto Beans Small White Beans Pancetta Water Salt And Pepper Carrots -- medium diced Potato -- medium diced Onion -- medium diced Leek -- medium diced Pasta Shells Zucchini -- medium diced Green Beans -- 1/2" length Tomato Concasse Garlic -- peeled Basil Salt And Pepper Olive Oil

Method

1. Soak the dry beans in cold water overnight.
2. Place the water and pancetta in a soup pot and bring to a boil.
3. Skim the foam that rises.
4. Season with salt and pepper.
5. Drain the beans and add to the soup pot with carrots, potato, onion and leeks.
6. Simmer for 2 hours over very low heat.
7. During the final 15 min. of cooking , add the pasta.
8. Then the zucchini and green beans during the final 10 min. of cooking.
9. While the soup cooks, puree the tomato concasse, garlic, basil, salt and pepper and olive oil in a blender.
10. Add a few pieces of cooked potato from the soup to help emulsify.
11. When the soup is cooked, remove the pancetta (save it to eat with crusty baguette and a glass of wine.)
12. Stir in the pistou and let the soup stand for 10 min.

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