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 water. Bring to a boil, and keep boiling for 1 minute. Turn the heat off, cover the saucepan, and let rest for 1 hour. Drain the beans, rinse, and use as directed below.

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

In a Dutch oven or large pot, heat olive oil. Add onions or leeks and cook until soft. Add thyme, diced carrots, zucchini, green beans, garlic, and salt. Cook until vegetables soften.

Add vegetable stock and bring to a boil. If using dried beans, add cooked beans and liquid. If using canned beans, add drained beans. Next, add peas and pasta, and simmer until pasta is cooked.

In a food processor, pulse garlic with salt until chopped. Add basil, tomato, and cheese. Blend with olive oil until smooth. Adjust seasoning.

Ladle soup into bowls and add pistou. Keep extra pistou available.