An Early Spring Soupe Au Pistou {French Vegetable Soup With Basil Paste} - Whole Lifestyle Nutrition

Ingredients

• 8 ounces dried small white beans or cranberry (borlotti)
• 1/4 cup extra virgin olive oil
• 1 medium leek, white and tender green parts only, cut into thin rings
• 1 medium onion, peeled and diced
• 3-4 cloves of garlic, peeled and quartered lengthwise
• 1/2 lb winter squash (such as butternut, Hubbard, Kabocha, or Kuri) seeded, peeled, and diced
• 2 medium carrots, peeled and cubed
• 6 ounces (1/2 medium) rutabaga (or 6 ounces turnips or parsnips, peeled and cubed)
• 1/2 small can (7 ounces) whole plum tomatoes in juice
• Bouquet garni: several fresh bay leaves, several sprigs of thyme and parsley, tied securely with twine
• Sea salt and freshly ground black pepper to taste
• 2 quarts (8 cups) of water
• 1/2 head Savoy cabbage or bunch of kale (or combination), thinly sliced
• 1/3 cup capellini/angel hair or spaghetti, broken into small pieces
• Freshly grated Parmigiano-Reggiano
• 2 large garlic cloves, peeled and minced
• Sea salt to taste
• 2 cups loosely packed fresh basil leaves
• 1 cup loosely packed fresh mint leaves
• 1/3 cup extra virgin olive oil