Provençal Vegetable Soup (Soupe au Pistou) | America's Test Kitchen

Ingredients

• 3/4 cup fresh basil leaves
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/3 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 1 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly
• 1 celery rib, cut into 1/2-inch pieces
• 1 carrot, peeled and sliced 1/4 inch thick
• Salt and pepper
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 3 cups water
• 1/2 cup orecchiette or other short pasta
• 8 ounces haricots verts or green beans, trimmed and cut into 1/2-inch lengths
• 1 (15-ounce) can cannellini or navy beans
• 1 small zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces
• 1 large tomato, cored, seeded, and cut into 1/4-inch pieces