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.

Take advantage of whatever mushrooms are available in the market. The carrots can be diced or cut into rounds. Remove the string from the celery by snapping the stalk backward at the base and pulling or use a vegetable peeler.

This soup is not one of chowders, bisques or squash purees typically served at Thanksgiving.  The texture is luxurious.  It will earn a place at your table.

In New England this is served for Thanksgiving.  In the South it is served on Christmas Eve.  We’ve gussied up our version with a pinch of saffron added at the end. Try blending  ½ teaspoon of Spanish Smoke Paprika with 2 tablespoons of hot melted butter to drizzle over the stew when served.

This should be served more as a refreshing drink than a bowl of soup. Taste the pepper. Keeping the seeds in will retain any heat that it has. If that worries you, remove them. This version is made without bread.

A recipe this simple depends on the quality of the ingredients. This should be made only in that time of the year when tomatoes are at their best. Use the highest quality Spanish Extra Virgin Olive Oil and Sherry Vinegar.