Vegetable Soup with Pesto

For the Soup

1/2 cup small red beans

1/2 cup navy beans

6 new fingerling potatoes, peeled, large dice

1 zucchini, large dice

1 globe squash, large dice

4 oz. fava beans

4 oz. English peas

4 oz. green beans, large dice

4 oz. yellow wax beans, large dice

2 leek scapes

1 1/2 cups elbow pasta

Kosher salt and pepper to taste

Cherry and grape tomatoes as needed

Parmesan, shaved for garnish

For the Pesto

10 cloves of garlic

1/2 cup pine nuts

2 bunches of fresh basil leaves

1/3 cup parmesan, grated

1 cup extra-virgin olive oil

Kosher salt to taste

Soak the red and navy beans overnight. Put the soaked beans in a large pot of cold water and place on heat and cook gently for 20 minutes. Add the potatoes and cook for another 10 minutes. Add the zucchini, globe squash, fava beans, English peas, green beans, yellow wax beans, leek scapes and pasta and cook for another 10 minutes.

Make the pesto. Grind the garlic cloves, pine nuts and basil in a mortar with a pestle until a paste forms. Add the parmesan and grind. Stir in the extra-virgin olive oil and add kosher salt to taste.

When the soup is finished, adjust the seasoning to taste. Add tomatoes and stir in pesto sauce to taste. Garnish with shaved parmesan.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photo courtesy of Chloe Crespi)