Rinse and sort the beans. Soak the beans overnight covered in cold water. The next morning, drain the beans, rinse, and use as directed below.

Rinse and sort the beans. Transfer to a saucepan and cover with 2 inches (5 cm) of water. Bring to a boil, and keep boiling for 1 minute. Turn off the heat, cover, and let rest for 1 hour. Drain, rinse, and use as directed below.

Transfer the soaked beans to a large saucepan. Add the bay leaves and enough water to cover the beans with about 2 inches (5 cm) of water. Bring to a boil over high heat, then lower the heat and simmer gently for 15 minutes. Remove from heat and set aside.

In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook until soft and translucent. Add the thyme, carrots, zucchini, green beans, garlic, and salt. Cook for about 10 minutes. Add vegetable stock, and if using dried beans, add the cooked beans with their liquid. If using canned beans, add them now. Next, add the peas and pasta. Bring to a boil and simmer for about 5 minutes, or until the pasta is cooked.

In a food processor, pulse the garlic with a pinch of salt until finely chopped. Add basil, tomato, and parmesan, and pulse until smooth. Add olive oil to blend and emulsify. Taste and season with more salt if desired.

Ladle hot soup into bowls and add a generous spoonful of pistou to each serving. Keep extra pistou nearby for adding more as desired.

Use vegetable stock and replace parmesan cheese with nutritional yeast or omit it.

Use a gluten-free variety of short pasta.