Provencal Soup With Pistou

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1 1/2 Tbs. olive oil

1 1/2 lbs. new potatoes, cut into 1/2-inch cubes

1 lb. carrots, cut on the diagonal into 1/4-inch-thick slices

1 cup diced celery

1 bouquet garni (see headnote)

Pinch of saffron threads, crushed (optional)

1/2 lb. green beans, cut into 1-inch pieces

1 lb. zucchini, cut into 1/2-inch cubes

1 cup uncooked macaroni shells

1/4 cup chopped fresh flat-leaf parsley

1/2 cup hazelnuts

2 cloves garlic

3 cups lightly packed fresh basil or flat-leaf parsley

1 small tomato, peeled, seeded and chopped

1/2 Tbs. olive oil

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