Soupe Au Pistou

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1 cup dried white beans such as navy or cannellini, soaked in cold water overnight and drained

One 1-ounce slice of pancetta

1 small onion, halved, plus 1 medium onion, coarsely chopped

4 garlic cloves, 2 whole and 2 smashed

1 bay leaf

2 quarts plus 3 cups water

1 tablespoon extra-virgin olive oil

1 small fennel bulb, cored and coarsely chopped

2 red potatoes (10 ounces), peeled and halved

4 small zucchini (1 pound), cut into 1/2-inch pieces

3/4 pound green beans or Romano beans, cut into 1/2-inch pieces

3 medium tomatoes—peeled, seeded and cut into 1/2-inch dice

1 tablespoon unsalted butter

1 cup small shaped pasta, such as elbows or ditalini

Salt and freshly ground pepper

Classic Pistou

Basil sprigs, for garnish

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