Provencal Vegetable Soup With Pistou

Beans 1 cup dried white beans (if you're in a hurry you can use canned beans and simply add the thyme, parsley, garlic and bay leafs to your stock) 1/2 tsp. thyme 1 tsp. chopped parsley 3 bay leafs 1 head garlic, peeled and finely minced or pressed Soup 2 med. onions finely chopped 2 T olive oil 2 stalks celery chopped into 1/2 inch pieces 3 carrots sliced into 1/2 inch pieces 2-3 medium potatoes cut into 1 inch cubes 2 leeks (white part only) finely chopped 1/2 head shredded (use a coarse grater) green cabbage 14 oz. can tomatoes plus their juice 1 cup green beans 1 cup peas 1 zucchini cut into 1 inch pieces 3 T soy sauce 1 oz. dried porcini mushrooms Pistou 3 cloves garlic, minced or pressed 1/3 cup fresh basil 1/3 cup parmesan cheese 4 T olive oil 2 fresh roma (Italian) tomatos 1/4 cup chopped Italian parsley 1/4 tsp. salt

If you're using canned beans skip this paragraph and add the beans into the stock pot along with the canned tomatoes and 12 cups water. If you're using dried beans (and please do so if you have the time, they will add a lot of flavor to the finished soup) first wash and pick the dried beans over to remove any forieng particles. Soak the beans overnight in cold water. Drain and wash the beans after this period and put them in a large stock pot with 12 cups water along with the minced head of garlic, the thyme, parsley and bay leaves. Bring to a boil, then reduce heat and simmer for about an hour. Place the dried porcini mushrooms in a bowl and cover them with 2 cups boiling water. Let soak for about 30 minutes. Drain the mushrooms but retain the soaking liquid. Rinse the mushrooms thoroughly in order to remove any sand or dirt. Chop and set aside. Strain the soaking liquid through a double layer of cheese cloth placed in a colander in order to remove any sand from it. Set aside. Sauté onions, garlic and leeks in olive oil in a large skillet over medium heat for about five minutes or until soft. Add the carrots, celery and cabbage and continue to cook for about ten minutes. Pour contents of skillet into the stock pot with the cooked beans. Add tomatoes, potatoes, mushrooms and their soaking liquid, soy sauce, salt and pepper (to taste) and the herbs. Bring to a boil and simmer, stirring occassionally for 1 hour. Ten minutes before serving add the green beans, zucchini and peas. Taste the soup and add additional herbs and salt and pepper if necessary. Serve each bowl with about a teaspoon of pistou on top or stirred into it (directions follow). While soup is simmering, prepare the pistou. Put all pistou ingredients into a food processor and purée. You can alternately use a mortar and pestle to grind the pistou ingredients