Perhaps your new favorite bean dish:
For soupe au pistou, add fresh red and white beans, diced potatoes, skinned, seeded firm tomatoes, chopped leeks and chopped celery leaves to boiling salted water, add freshly ground pepper and simmer the vegetables quietly in a closed saucepan for about 2 hours.
Add green beans cut into short pieces, yellow and green zucchini slices and rigatoni and cook for 15 minutes.
Serve with the pistou. In this case, stir a few spoonfuls of the soup broth with the pistou. Because the sauce must not make in any case, it is stirred first in the soup already arranged in plates.
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