For 4 people
For 4 people
Peel the onion and chise it. Peel the tomatoes, seed them and cut them into cubes.
Scoot the half dry beans and rinse them. Wash the thyme and bay leaf. Peel the carrots, wash them and cut them into dice.
Peel the potatoes, wash them and also cut them in dice.
Tap the green beans, wash them and cut them in 6. Peel the zucchini and cut them into pieces.
In a casserole dish, pour 30 centiliter of olive oil. Heat then blond the onion for 5 minutes. Add the tomatoes, leave to stew for 5 minutes again then add the wick beans, thyme, bay leaf, carrot diced and wet with water. Cook 45 minutes at a small boil.
Then add the potato, zucchini and green beans and cook for 10 more minutes. Add the pasta and cook while the pasta cooks. At the end of cooking, season.
During cooking you prepare the pistou: Crush the garlic and basil with the pestle and add 60 centiliter of olive oil by emulsifying.
When the soup is cooked, add half the pistou (arrange the other half on a bowl at the table) and serve or serve the pistou next. You can for the decor chiseling a few basil leaves.
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