Provençal Vegetable Soup with Garlic-Basil Paste (Soupe au Pistou)

Ingredients

• 4 cups packed basil
• 1 cup grated parmesan
• ¹⁄₄ cup extra-virgin olive oil
• 1 tsp. kosher salt
• 2 cloves garlic, chopped
• 1 plum tomato, cored
• 1 oz. pancetta, minced
• 5 cloves garlic, finely chopped
• 3 medium carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 1 yellow onion, finely chopped
• ¹⁄₂ medium zucchini, chopped
• ¹⁄₄ head Savoy cabbage, cored and thinly shredded
• 8 cups chicken stock
• 7 whole peeled canned tomatoes, chopped
• ¹⁄₃ cup broken dried spaghetti
• 1 (15-oz.) can cannellini beans
• Kosher salt and freshly ground black pepper, to taste