Pistou (or "pesto") comes from the Latin "pestare" meaning to crush, since the basil leaves have to be finely mashed in a mortar to blend them into the mixture.   

Pistou soup is a filling meal on its own, but in some regions they add cubed bacon, grilled Toulouse sausages or ham. 

1. Prepare the vegetables: peel and dice the vegetables; shell the beans as necessary;
2. place all the vegetables into a pot; cover with cold water; bring to a boil;
3. reduce the heat; season with salt and pepper; cover and simmer for 1 hour;
4. add a handful of pasta; continue cooking until everything is tender; 
5. meanwhile prepare the pistou (see recipe below); add 2 or 3 tbsp. of pistou at the end of the cooking time and serve immediately in a tureen, passing more pistou and grated Parmesan separately if desired. 

 Making the pistou
 

1. In a mortar, grind the basil and garlic cloves;
2. drizzle in the olive oil to form a thick sauce; 
3. stir in the grated Parmesan.