Heat 2 liters of salt water in a Dutch oven.
Wash the tomatoes, remove the peduncle. Tear the green beans, cut them in three.
Shell the other beans. Pare and wash the leeks.
Pass the bacon under cool water and put in the casserole. Chisel very finely the white onions and book separately,
Scrape the zucchini, leave them a little green, cut them in half lengthwise.
Take them out in sections. Peel carrots, wash and wipe, cut into 4, then dice. Put the vegetables, except tomatoes, in the pot, salt, pepper, let simmer 15 min.
Add the whole tomatoes for another 15 minutes of cooking. After this time, recover the tomatoes using a skimmer. Book them, they will serve the pistou.
Add the pasta in the Dutch oven and count another 10-12 minutes of cooking as soon as the boil has resumed.
Eliminate the skin and seeds of cooked tomatoes. Strain the basil and peel the garlic, put them in a mortar.
Crush with pestle until the consistency of an ointment. Stir in the tomato pulp, pile again.
Pour the oil in a trickle spinning, the preparation must have the consistency of a thick mayonnaise.
When the preparation is homogeneous, pour it into the pot that you have removed from the fire, because the soup should not boil. Stir well, pour into a soup tureen and serve immediately.
Enjoy your meal from
Ingredients
Directions
Heat 2 liters of salt water in a Dutch oven.
Wash the tomatoes, remove the peduncle. Tear the green beans, cut them in three.
Shell the other beans. Pare and wash the leeks.
Pass the bacon under cool water and put in the casserole. Chisel very finely the white onions and book separately,
Scrape the zucchini, leave them a little green, cut them in half lengthwise.
Take them out in sections. Peel carrots, wash and wipe, cut into 4, then dice. Put the vegetables, except tomatoes, in the pot, salt, pepper, let simmer 15 min.
Add the whole tomatoes for another 15 minutes of cooking. After this time, recover the tomatoes using a skimmer. Book them, they will serve the pistou.
Add the pasta in the Dutch oven and count another 10-12 minutes of cooking as soon as the boil has resumed.
Eliminate the skin and seeds of cooked tomatoes. Strain the basil and peel the garlic, put them in a mortar.
Crush with pestle until the consistency of an ointment. Stir in the tomato pulp, pile again.
Pour the oil in a trickle spinning, the preparation must have the consistency of a thick mayonnaise.
When the preparation is homogeneous, pour it into the pot that you have removed from the fire, because the soup should not boil. Stir well, pour into a soup tureen and serve immediately.
Enjoy your meal from
English 
French 