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The hearty Provencal soupe au pistou, or "pistou soup", is often the first thing that chef and cooking instructor Patricia Wells has her students prepare, since it serves as a wonderful introduction to the rustic, fresh flavors of the South of France.

• Small handful bay leaves
• Small handful thyme sprigs
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, peeled and halved lengthwise and 10 cloves, peeled and quartered lengthwise
• Sea salt, to taste
• 1 pound fresh small white (navy) beans in the pod, shelled, or 8 ounces dried small white beans, soaked in boiling water for 1 hour
• 1 pound fresh cranberry beans in the pod, shelled, or 8 ounces dried cranberry beans, soaked in boiling water for 1 hour
• 3 medium leeks, white and tender green parts only, scrubbed, quartered, and finely sliced
• 8 medium carrots, scrubbed, quartered lengthwise, and sliced
• 2 medium onions, halved and cut into thin rings
• 1 pound potatoes, peeled and cubed
• 12 ounces zucchini, quartered lengthwise and thinly sliced
• 12 ounces tomatoes, cored, peeled, seeded, and chopped
• 2 tablespoons tomato paste
• 1 pound green beans, trimmed at both ends and quartered
• 3 quarts cold water
• 1 cup very fine pasta, such as angel hair or orzo
• Patricia's Pistou
• 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
• 1 cup (4 ounces) freshly grated imported Gruyere cheese

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