Vegetable Soup with Pesto - Christina Cooks

Ingredients

• 1 cup packed fresh basil leaves
• ¼ cup extra-virgin olive oil
• 1-2 teaspoons white miso
• 4 to 5 tablespoons lightly toasted pine nuts
• 1 teaspoon red wine vinegar
• 1 teaspoon Suzanne’s Specialties brown rice syrup
• 1 small red onion, diced
• ½ small leek, split lengthwise, rinsed well diced
• 3-4 fingerling potatoes, diced
• 2 small carrots, diced
• 1 yellow summer squash, diced
• 1 cup cooked cannellini or other white beans
• 5 cups spring or filtered water
• 1 bay leaf
• 2 ½ teaspoons white miso
• 1 cup fresh green beans, trimmed and sliced on the diagonal into ½ inch pieces