“Early summer is the Mediterranean season for soupe au pistou, when fresh basil, fresh white beans, and broad mange-tout beans are all suddenly available, and the market women shout in the streets, “Mesdames, faites le bon piste, faites le pistou!” The pistou itself, like the Italian pesto, is a sauce made of garlic, basil, tomato, and olive oil, and is just as good on spaghetti as it is in this rich vegetable soup. Fortunately, this soup is not confined to summer and fresh vegetables, for you can use canned navy beans, fresh or frozen string beans, and a fragrant dried basil. Other vegetables in season may be added with the green beans as you wish, such as peas, diced zucchini, and green or red bell peppers.” — Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, and Julia Child