This is a Provençal minestrone enriched at the end with pistou; basil, Parmesan and olive oil sauce. The recipe calls for freshly shelled white beans. Lacking those, soak dried beans overnight in cold water. The next morning drain them and set them to boil in water to cover with a pinch of salt. Lower the heat to a simmer for 1-1 1/2 hours until tender. Stir occasionally. Drain into a colander over another pot. Reserve the soaking water and use as part of the liquid called for in the recipe. If you make this a day ahead, add the pasta when you reheat.