Drain the beans and put them in a large saucepan with the bay leaf and enough water ( about 3/4 litre ), to cover the beans, cook the beans until tender, adding more water if necessary, once cooked, keep it aside.
Heat the oil in a large pot, add celery, diced pumpkin, zucchini, french beans, tomato, and season with salt and pepper powder, cook until the vegetables are
completely cooked, add thyme, the cooked beans and their liquid, then green peas plus 1 litre water. Bring the soup to a boil, add pastas and simmer for a few minutes, switch off the flame.
Add all ingredients for the pistou in a grinder and grind it into a paste. You can also use a food processor.
Remove the bay leaf before serving soupe.
Ladle hot soup into bowl, and add a spoonful of pistou to the centre.