Name: Vegetable Soup with Pistou
Yield: 6 to 8 Servings
Ingredients: 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

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