Ingredients

For the Soup:
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 small leeks, diced
(2) 14-ounce cans cannellini or white beans, drained
1 large carrot, peeled and diced
2 Yukon Gold potatoes, peeled and diced
1 small (12 ounces) butternut squash, peeled, seeded and diced
2 zucchini, diced with the peel on
1/4 pound fresh green beans, cut into 1/2 inch pieces
1 bay leaf & a small handful of fresh thyme sprigs, wrapped in cheesecloth and tied
8 cups chicken or vegetable broth
Salt & pepper, to taste

For the Pesto:
2 garlic cloves
2 cups fresh basil leaves, stems removed
1/4 cup pine nuts or walnuts
3 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Heat the olive oil in a large soup pot and add the garlic and leeks. Sauté until tender and fragrant, about 3 minutes. Add the white beans, carrot, potatoes and butternut squash and cook for 2 minutes more. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook until potatoes are just tender, about 10 minutes. Add the zucchini, green beans and herb bundle and simmer gently for 15 minutes, uncovered. Season to taste.

Puree one-half of the soup until smooth and add it back to the pot. Stir to combine.

Make the pesto by pureeing the garlic, basil leaves and nuts. Gradually add the oil until smooth. Add the cheese and puree to combine. Season with salt and pepper and set aside.

Serve the soup hot with a dollop of pesto in each bowl, a drizzle of olive oil and additional Parmesan cheese, if desired. Stir the pesto into the soup before eating.