Farmers’ Market Soup with Pasta and Pesto – New Mexico Farmers' Marketing Association

Ingredients

• 3 tablespoons olive oil
• 3 leeks, white parts plus an inch of green, chopped and rinsed
• Pinch of saffron threads
• 3 medium to large carrots, diced
• 3 yellow waxy boiling potatoes, chopped
• 3 medium turnips, peeled and diced
• 3 zucchini or other summer squash, sliced into ½-inch rounds or chunks
• ¾ pound green beans, tipped, tailed and cut into 1-inch lengths
• 2 large ripe tomatoes, any color, peeled, seeded and diced
• 2 garlic cloves, minced
• Sea salt
• freshly ground pepper
• 2 quarts vegetable stock
• 1 cup pasta: pastini, orzo, broken spaghetti or other small shapes
• 3 cups loosely packed basil leaves, stems removed
• 1 plump garlic clove, peeled
• 3 tablespoons pine nuts
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons grated Pecorino Romano
• ½ cup extra virgin olive oil