Garden Vegetable Soup with Pesto Recipe

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 1/2 cup(s) diced onion
• 2 medium carrots, diced into ½-inch cubes
• 2 medium leeks, finely sliced
• 2 stalks of celery, sliced into ½-inch pieces
• 2 potatoes, peeled and diced into ½-inch cubes
• kosher salt and freshly ground black pepper, to taste, see notes
• 6 cup(s) chicken broth
• 1 14-ounce can of crushed San Marzano tomatoes
• 1 1/2 cup(s) cabbage, thinly sliced into ribbons
• 1 1/2 cup(s) zucchini, diced into ½-inch cubes
• 1 14-ounce can of cannellini beans, drained and rinsed, see notes 1
• 2 cup(s) organic basil leaves
• 2 medium garlic cloves, chopped
• 1/4 cup(s) toasted pine nuts
• 1/2 cup(s) extra-virgin olive oil
• 1/2 cup(s) freshly grated Parmesan
• kosher salt
• freshly ground black pepper