An ONN Production in collaboration with French in the Kitchen –

French Hosts: Francoise Matte and Cecile Penot-Dietrich
Teen Hosts: Maire Grace Beck and Dinor Nalbani
Editor: Daniel Gorbunov
Cameras: Daniel Gorbunov, Felix Moisand, Cait Beck

For: 6 servings

20 minutes
Cooking: 30 minutes


1 onion
2 leeks
3 carrots
3 zucchinis
3 tomatoes
1 cup of green beans
1 cup of dried beans or a can
1 cup of pasta or orzo
2 TBSP of olive oil
1 bay leave

For the Pistou:
2 cloves of garlic
A bunch of fresh basil leaves
1 tomato
Salt, pepper, olive oil
Parmesan cheese

If you use dried beans, soak them overnight and then cook them in a large pan with salted water for 45min. Set aside.
If you use a can of beans, just drain them and set them aside.
Prepare the vegetables:
Peel the onion and the carrots then slice them.
Clean the leeks and slice them. Dice the zucchini, the tomatoes and the green beans.
In a large Dutch oven, heat 2TBSP of olive oil, add the sliced onions and leeks. Cook until they are translucent.
Add the carrots, the zucchinis, the green beans, the tomatoes, and the bay leave.
Cover with water. Add some salt and pepper and let cook for 35minutes.

During that time prepare the pesto.
Clean the basil and peel the garlic. In a mortar squeeze the garlic with some salt, cut the basil leaves and add them, to obtain a smooth mixture. Add 3 TBSP of olive oil.
Add the beans in the soup and the cup of pasta, cook for 10minutes.
Serve the soup and add a teaspoon of pistou and some Parmesan cheese on top.
This video was created in coordination with Arlington Community Media, Inc. in Arlington, MA. ACMi is dedicated to providing an electronic forum for the free exchange of information and ideas which reflect the talents, skills, interests, concerns, and diversity of the Arlington, Massachusetts community.

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