Soupe au Pistou

This classic Provençal soup, rich in vegetables, has summer and winter variations but either way it's similar to an Italian minestrone. This winter version has a tomato and vegetable stock base with white beans, green beans, potatoes, peas, corn, and carrots are added. A summer variant will use courgettes, yellow squash, and ripe tomatoes rather than crushed tomatoes. Many variations will include leeks (not the dark green parts). Both can optionally include small pasta and will include garlic, a sprig of thyme, and a generous serve of basil. I find it best to let the soup simmer for 30 minutes or so and then let stand to absorb the flavours, heating again before serving.

Likewise, there is a variation with the pistou. Pistou is close to pesto, but not quite the same; the usual difference is that a pistou does not include parmesan cheese. This said, cheese is added at the end and often that is parmesan (or Gruyère, or Comté). Add the pistou to the soup on completion; it is then stirred in afterward according to taste.

1/2 cup of thinly sliced leek (cook this first in oil under translucent)
500g mixture of diced carrot, potato, green beans, peas, corn, etc.
400g of crushed tomato
400g of white beans (broad or cannellini)
2 tablespoons of minced garlic

Add a heaped tablespoon of pistou (or pesto if you didn't make any, but keep it quiet)

Shavings of parmesan (or similar)