Soupe Au Pistou Provenal Vegetable Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium-sized yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium-sized carrots, diced
• 2 stalks celery stalks, diced
• 1 medium-sized zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 medium-sized ripe tomatoes, peeled and chopped
• 2 medium-sized Yukon gold potatoes, peeled and diced
• 6 cups vegetable stock
• 1 cup small pasta (such as ditalini or elbows)
• 1 cup canned cannellini beans, drained and rinsed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups fresh basil leaves
• 1 clove garlic clove for pistou
• 1/2 cup Parmesan cheese, grated
• 1/2 cup extra virgin olive oil for pistou