- Boil the beans until tender.
- Cut the spaghetti into 1 inch and cut haricot vert into 1 inch.
- Oven the pine nuts for 10 minutes until toasted.
- Pistou: pound garlic and salt in mortar and pestle. Add in the toasted pine nuts. Pound. Add in basil leaves. Pound. Add in olive oil, pepper and parmesan cheese. Adjust the consistency with olive oil to avoid film. Adjust the taste. Transfer to ramekin, cling wrap. Do not transfer it in stainless still because it reacts.
- In a big pot, on medium high heat, add in olive oil. Add in onion, garlic, cooked beans. Spaghetti and stock. Cover.
- Check for spaghetti if already al dente, then add in potato. Cook and cover. Then add in carrots. Season, Cook. Add in the haricot vert. Adjust the taste with seasoning.
- Transfer to lion cup, add in 2 tbsp of pistou.
The Insured Traveler 
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