Soupe au Pistou Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large carrot, trimmed, peeled, and cut into ½-inch cubes
• 1 celery rib, trimmed, cut into 1/2-inch cubes
• 1 leek, white and light green part chopped, rinsed well*
• 2 garlic cloves, minced
• 4 cups less-sodium vegetable or chicken broth
• 2 cups water
• 1 medium Yukon gold potato, peeled and cut into ½-inch cubes
• 6 ounces green beans, trimmed, and cut into 1-inch pieces
• 1 medium zucchini, chopped
• ½ large fennel bulb, fronds removed, thinly sliced
• 2 cups thinly sliced rainbow chard
• 2 ears of corn, husked, kernels cut off
• 2 tomatoes, seeded and diced
• ½ cup orzo or other small pasta
• 1 (15-ounce) can cannellini beans
• Salt, to taste
• Freshly ground black pepper, to taste
• For the pesto (pistou):
• 2 cups loosely packed basil leaves
• 2 tablespoons pine nuts
• 1 garlic clove, minced
• ½ small tomato, seeded and diced
• Pinch of salt
• ¼ cup olive oil
• ½ cup freshly grated parmesan
• Freshly ground black pepper, to taste
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