Recipe(tried): Winter Pistou

Deirdre - here is that recipe. I always vary the ingredients in a soup like this based on what's in the house, so you could leave out the beans if you don't want them. The Pistou is the key (recipe at the bottom) - I make it and freeze it (even in an ice cube tray, so I can use just a little here and there) because it is so good in everything! My notes are in ( ).

Winter Pistou
from Patricia Wells at Home in Provence

8 ounces (250g) dried small white beans
8 ounces (250 g) dried cranberry beans (use pinto
or kidney beans if you can't find cranberry
beans)
1/2 cup extra-virgin olive oil
Bouquet garni: several bay leasves and sprigs of
thyme, tied securely with household twine
2 medium leeks, white and tender green parts
only, cut into thin rings (wash REALLY well)
2 medium onions, peeled and cut into thick
half-moons
1 clove plump garlic, quartered lengthwise
Salt to taste
1 lb. (500 g) hubbard or pumpkin squash, seeded,
peeled, and diced (I use butternut squash as
a substitute)
4 medium carrots, peeled and cut into thick
half-moons
1 lb. (500 g) potatoes, peeled and cubed
8 ounces (250 g) turnips or parsnips, peeled and
cubed
1 14.5 ounce can (400 g) imported whole plum
tomatoes in juice
3/4 cup (60 g) angel's hair pasta, broken into
small pieces
1 recipe Pistou (below)
1 cup (4 ounces/125 g) freshly grated Gruyere cheese

Rinse the beans, picking over to remove any pebbles. Place the beans in a large bowl, add boiling water to cover, and set aside for one hour. Drain the beans, discarding the water.

In a 10-qt. stockpot, combine the oil, bouquet garni, leeks, onions, garlic and 1 teaspoon of salt. Soften over medium heat, stirring regularly for about 10 minutes. Add the drained beans, stir to blend, and cook for 2 minutes more. Add the squash, carrots, potatoes, turnips and tomatoes; stir to blend and cook 5 minutes more. Add 5 quarts (5 l) of water, season with salt, and simmer gently, uncovered, until the beans are tender, 1-1/2 to 2 hours. (Cooking time will vary according to the freshness of the beans.) Taste for seasoning. Add the pasta and boil until the pasta is cooked, about 10 minutes more. Taste for seasoning.

Serve the soup very hot, passing the Pistou and cheese at the table to blend into the soup.

Pistou
(similar to pesto, but without the cheese and pine nuts)

4 plump, fresh garlic cloves, peeled and minced
Salt to taste
2 cups loosely packed fresh basil leaves (about
3 oz.)
1/2 cup extra-virgin olive oil

Blend garlic, salt and basil and a little of the oil until pureed (use blender, food processor, or do by hand in a mortar and pestle). With machine running, drizzle in remaining olive oil until completely blended.