Soupe au Pistou or Summer into Winter

This is the perfect soup for autumn nights. It's from the old Julia Child The French Chef (the first book of the TV series), with the punctuated equilibrium form of evolution of any kitchen. Soak a mess o' white beans overnight (beans only come in a "mess o' "). Pressure cook for 15 minutes. Add spoon-sized cubes of carrot, onion (since you used all the gen-u-wine Frenchy leeks for creamed leeks and chicken), and rude--root--vegetables of your choice, in this case turnips. You can add green beans, etc., at this point. Pressure cook for 15 more minutes. Then stir in a pinch of saffron and a half doz. cubes of your previously frozen pesto. You get the last of summer with the basil and the first of winter with the rude vedge.
The great thing is, you can mess with this infinitely. It's the perfect bottom of the vegetable drawer soup: just add any tender vedge, like zucchini, after the pressure cooking. Tart it up with any thickener/starch you like: dry bread, pasta, rice, etc. JC adds tomatoes, but I think it fights with the pesto taste.