This recipe is eminently flexible. The zucchini and tomatoes, though not absolutely essential, are Provençal classics, but you can use whatever vegetables you can find as long as you finish the thing with basil. That's what makes it soupe au pistou.

1. Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.
2. Meanwhile, combine garlic, basil and olive oil in a food processor (or a mortar and pestle) until pasty; use a little more oil if necessary. Season with salt and pepper.
3. About 10 minutes before serving, add pasta (preferably ditalini or other small pasta -- break larger/longer pasta into small pieces) to soup and cook until tender but not mushy; season again. Serve soup, passing pistou and freshly grated hard cheese (Parmigiano, Pecorino, Sbrinz, Gruyère, and similar varieties) at the table.

Yield: 4 servings
Time: About 45 minutes; longer if using dried beans

Adapted from NY Times: The Minimalist, Bitten - Mark Bittman on Food