Pistou Vegetable Soup with Mussels

Name: Pistou Vegetable Soup with Mussels
Ingredients: 3 cups loosely packed fresh basil leaves; 2 large cloves garlic, peeled and coarsely chopped; 1/2 cup extra-virgin olive oil; 1/3 cup dried navy beans, soaked in cold water overnight, drained; 1 clove garlic, peeled and split in half; 1 (2-inch) piece of peeled carrot; ½ small onion, peeled and split in half; 1 (2-inch) piece of ham rind (optional); 1 branch fresh thyme; Freshly ground white pepper, to taste; 3½ cups cold water; 2 tablespoons extra virgin olive oil; 1 clove garlic, peeled and thinly sliced; 1 shallot, peeled and thinly sliced; Small handful fresh Italian parsley leaves and stems; 1 cup white wine; 2 pounds mussels, scrubbed; 2½ to 3 cups Fish Fumet; ½ cup carrots in ¼-inch dice; ½ cup fennel in ¼-inch dice; ½ cup seeded zucchini in ¼-inch dice; 1 medium-size ripe tomato, peeled, seeded, and cut into ¼-inch dice