Vegetable Soup with Pesto

Ingredients

• 0.5 cup small Red Beans
• 0.5 cup Navy Beans
• 6 Fingerling potatoes, peeled and diced (large)
• 1 Zucchini, diced (large)
• 1 Globe Squash, diced (large)
• 4 oz. Fava Beans
• 4 oz. English Peas
• 4 oz. Green Beans, diced (large)
• 4 oz. Yellow Wax Beans, diced (large)
• 2 Leek scapes
• 1.5 cups Elbow Pasta
• Cherry and Grape Tomatoes (as needed)
• Parmesan (for garnish)
• Kosher Salt and Pepper (to taste)
• 10 Cloves of Garlic
• 0.5 cup Pine Nuts
• 2 bunches of Fresh Basil leaves
• 0.33 cup Parmesan, grated
• 1 cup Extra-Virgin Olive Oil
• Kosher Salt to taste