Soupe au Pistou | Sonoma-Cutrer Vineyards

Ingredients

• 4 tbs olive oil
• 2 C chopped onions
• 2 C leeks, including white and tender green parts cut into rings
• 4 large cloves of garlic, peeled and sliced
• 1 large red or white boiling potato, scrubbed and diced
• 2 medium carrots, peeled and coarsely chopped
• 1 large bay leaves
• 1 tsp fennel seed
• 2 tsp whole dry thyme
• 2 qts chicken or vegetable stock or water
• 3 or 4-inch chunk of Parmesan rind, optional
• 1-1/2 C seeded and diced fresh tomatoes or canned petite diced tomatoes
• 1/2 C small dry pasta such as riso
• 2 C cooked dry bean of your choice such as Gigande, navy, or garbanzo (if using, canned rinse before adding)
• 2 C fresh green beans or zucchini cut in 1/2 inch pieces
• Basic basil pesto
• 3 C fresh basil leaves (firmly packed)
• 2 tbs chopped poached or toasted garlic
• 3 tbs lightly toasted and chopped pine nuts or almonds (preferably blanched or skinned)
• 1/3 C olive oil
• 1/3 C freshly grated parmesan or asiago cheese
• Salt and freshly ground pepper