SOUPE AU PISTOU Recipe

Ingredients

• 8 ounces (1¼ cups) dried pinto beans (plan on soaking)
• Kosher salt and ground black pepper
• 1 pint cherry tomatoes
• 1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced
• 1 medium head garlic, top ⅓ of the head cut off and discarded, plus 5 medium garlic cloves, smashed and peeled
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 ounce (about 2 cups lightly packed) fresh basil
• 1 ounce Parmesan (without rind), roughly chopped
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons pine nuts
• 4 ounces small pasta, such as ditalini or elbows
• 1 medium carrot, peeled and chopped ½-inch pieces
• 1 small zucchini, chopped into ½-inch pieces