This medley of beans, vegetables, and lamb is named for the Provençal version of pesto called pistou.

SERVES 8 WITH PLENTY OF LEFTOVER

INGREDIENTS

FOR THE SOUP:

• 3 cups shell beans (if fresh, try half cranberry beans and half another white variety; if dried, try cannellini or another white runner variety)
• 2 lamb shanks (about 2 lb. total)
• 2 Tbs. olive oil
• Kosher or sea salt
• 6 large cloves garlic, crushed
• 2 1/2 lb. ripe tomatoes (a mix of red and yellow if possible), peeled and coarsely chopped (about 6 cups)
• 2 cups peeled, seeded, and cubed butternut or other winter squash
• 3 yellow onions, diced
• 2 carrots, peeled and diced (about 1 cup)
• 1 1/2 lb. fresh green or yellow beans, or a mix
• 1/2 lb. green zucchini (1 large), quartered lengthwise and sliced 3/4 inch thick
• 1 cup small or medium dried pasta (riso, ditalini, penne)

FOR THE PISTOU

• 4 medium cloves garlic
• 2 tsp. kosher or sea salt
• 2 cups packed fresh basil leaves
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil

INSTRUCTIONS

MAKE THE SOUP:

1. If using dried beans, rinse and soak them overnight in cold water. Drain. Cover with cold water by 2 inches, bring to a boil over medium heat, simmer 15 minutes, drain, and set aside.
2. In a stockpot that’s wide enough to fit the lamb shanks on their sides, brown the shanks well in the olive oil on all sides. Add 3 quarts cold water. Bring to a boil, uncovered, and thoroughly skim the foam from the surface. Add 2 to 3 Tbs. salt, the garlic, and about 2 cups of the tomatoes. If using dried shell beans, add them now. Adjust the heat to a simmer and cook for 45 minutes.
3. Add the squash, onions, carrots, green beans, zucchini, the remaining 4 cups tomatoes, and the shell beans, if using fresh. Bring the pot to a boil. Lower the heat and simmer until the lamb meat is very tender, the beans are soft, and the soup has developed a velvety texture, another 2 to 2 1/2 hours. Remove the shanks and pull the meat from the bones. Cut the meat into small pieces and return them to the soup.

MAKE THE PISTOU:

1. With a mortar and pestle (or in a food processor), mash the garlic and salt.
2. Add the basil and work to a paste. Work in the Parmigiano.
3. Slowly mix in the oil. Taste for salt.

TO SERVE:

1. Bring the soup to a boil and add the pasta. Cook at a light boil until the pasta is tender, about 10 minutes.
2. The soup should be thick, but if too thick, add hot water. Taste for salt and serve with a dollop of pistou stirred into each bowl.

NUTRITION INFORMATION PER SERVING:

• 310 CALORIES | 17g PROTEIN | 39g CARB | 11g TOTAL FAT | 2g SAT FAT | 7g MONO FAT | 1g POLY FAT | 15mg CHOL | 1,030mg SODIUM | 10g FIBER