Pesto Soup (Soupe Au Pistou)

Ingredients:

FOR THE SOUP:

- 1 celery rib, diced
- 1 carrot, peeled and diced
- 1 leek, white and pale green parts only, thinly sliced
- 1 sprig thyme
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ½ pound potatoes, cut into bite-size pieces
- ½ pound zucchini or summer squash, cut into bite-size pieces
- ½ pound string beans, trimmed and cut into 1-inch pieces
- ¾ pound kale, roughly chopped
- ½ pound fresh fava beans, shelled
- ¾ cup small pasta shells

Instructions:

1. Make the soup: In a large, heavy pot over medium heat, add celery, carrot, leek, thyme and olive oil. Season with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the leek is starting to brown, about 10 minutes.
2. Add the potatoes and 8 cups water, and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer until the potatoes are tender, about 10 minutes, then stir in remaining vegetables and pasta. Cook uncovered until the pasta is al dente and the vegetables are tender, about 10 minutes.
3. Remove the pot from the heat, and stir in about half the pistou. Taste, and adjust the seasoning with salt and pepper. Serve with the rest of the pistou on the side, spooning it directly into the soup as needed.
4. Make the pistou: Purée the basil, microgreens & garlic in a food processor. While the machine is running, drizzle in the oil. Add the cheese, and mix well, then transfer to a small bowl.

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