Soup au Pistou Recipe

INGREDIENTS

• 1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained
• 1/4 cup / 60 ml olive oil
• 4 medium onions, chopped
• 2 medium leeks, trimmed and chopped
• 4 stalks celery, chopped
• 12 cups / 3 liters water
• 1 28-ounce can, whole tomatoes, well drained, chopped
• 4 medium yellow potatoes, chopped
• 1 bouillon cube, optional
• 1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
• 3 small zucchini, chopped
• 1/2 cup (a big handful) chard stems, finely chopped
• 2 teaspoons salt, or to taste
• Pistou
• 1 tablespoon crushed garlic
• scant 3/4 teaspoon fine grain sea salt
• 4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
• 1 tomato (from above), well chopped
• 1/4 cup / 60 ml extra-virgin olive oil
• 1 cup / 2 oz / 60 g grated aged Gruyere cheese