Provencal Soup with Pistou

Ingredients

 * 1½ tbsp olive oil
 * 1½ lbs new potatoes, cut into ½-inch cubes
 * 1 lb carrots, cut on the diagonal into ¼-inch-thick slices
 * 1 cup diced celery
 * 1 bouquet garni
 * pinch of saffron threads, crushed (optional)
 * ½ lb green beans, cut into 1-inch pieces
 * 1 lb zucchini, cut into ½-inch cubes
 * 1 cup uncooked macaroni shells
 * ¼ cup chopped fresh flat-leaf parsley

Pistou

 * ½ cup hazelnuts
 * 2 cloves garlic
 * 3 cups lightly packed fresh basil or flat-leaf parsley
 * 1 small tomato, peeled, seeded and chopped
 * ½ tbsp olive oil

Directions

 * 1) In large soup pot, heat 1 tablespoon oil over medium heat.
 * 2) Add potatoes, carrots and celery and cook, stirring, about 5 minutes.
 * 3) Add 8 cups water, bouquet garni and saffron if using.
 * 4) Bring to a boil, reduce heat and simmer 10 minutes.
 * 5) Add green beans and continue to cook until vegetables are almost tender, about 25 minutes.
 * 6) Add zucchini and macaroni and simmer until pasta is tender, an additional 10 minutes.
 * 7) Season with salt and pepper to taste, stir in parsley and drizzle with remaining ½ tablespoon oil.
 * 8) Remove from heat, cover and keep warm.

Pistou

 * 1) In small skillet, toast hazelnuts over medium-high heat, stirring often, 5 minutes.
 * 2) While nuts are still warm, place in folded tea towel and rub vigorously to remove skins.
 * 3) Transfer nuts to food processor, add garlic and process until finely chopped.
 * 4) Add basil or parsley and tomato and process, scraping down work bowl as necessary, until mixture forms a smooth paste (add water to thin as necessary)
 * 5) Transfer to small bowl, add salt and pepper and stir in ½ tablespoon oil.
 * 6) Ladle soup into shallow soup bowls or transfer to serving dish.
 * 7) Stir in pistou or pass separately for guests to stir in desired amount themselves.