Provençal Soupe au Pistou Recipe

Ingredients

• 2 cups packed fresh basil leaves
• 4 large cloves garlic
• ½ cup grated Parmesan
• ¼ cup olive oil
• ½ tsp. each kosher salt and black pepper
• 2 cups thinly sliced leeks, white and light green parts
• 2 each ribs of celery and carrots, diced
• 1 cup thinly sliced fennel bulb
• 1 Tbsp. minced fresh garlic
• 4 sprigs thyme
• 2 fresh or dried bay leaves
• 2 Tbsp. olive oil
• 2 cups seeded and diced Roma tomatoes (4 tomatoes)
• 8 cups low-sodium vegetable broth
• 12 oz. red-skinned potatoes, cubed
• 3 cups diced zucchini or yellow summer squash
• 2 cups fresh green beans, cut into 1–2-inch lengths
• 2 cans (15 oz. each) cannellini, navy, or great Northern beans, drained and rinsed
• 1 cup broken whole-grain spaghetti or linguine
• Grated Parmesan