1 1/2 pounds butternut squash (or use summer squash), peeled and chopped
3 leeks or 1 large onion, chopped
3 tablespoons olive oil
4 cloves garlic, chopped
3 carrots, sliced en paysanne (I didn’t bother with this and just sliced the carrots straight through)
3 cups cooked dried beans (James Peterson suggests cranberry beans or boiling potatoes, I used navy beans)
3 pounds fresh tomatoes, chopped, or 2 cans tomatoes, drained seeded and chopped (I don’t bother with that except with the chopping — but I put the tomatoes in, sauce and seeds and all)
1 pound string beans, cut into 1/2 inch lengths (I used regular organic green beans as there were no haricots verts available, the only time I use this for cooking is when I grow them myself, as they can get horribly expensive here)
1 cup dry small macaroni (I omitted this for obvious reasons — but adding these in would bring this closer to a minestrone, which is hubby’s favorite soup — maybe next time I’ll add Ener-G rice-elbows)
salt and pepper to taste
1 recipe pistou (basically pesto sauce, but the French version) — and again, did not use this because of the cheese — I did make a garlic-basil-salt-pepper-olive oil-anchovy-pine-nuts-sauce, and forgot to take a picture of the soup topped with that!
Heat olive oil in 6-quart saucepan or pot and stir in leeks or onion, garlic, carrots and squash. Stir over medium-to-high heat, until leeks or onions are translucent, about 15 minutes. Add water, bring to a boil, then immediately bring down to a simmer. Stir in beans, potatoes, tomatoes, and simmer 15 minutes. Add string beans and pasta and simmer 10 minutes or just until cooked through. Season to taste with salt. Grind pepper on top and add pistou at the table.