Soupe au Pistou (Spring Soup with Pesto)

For 4-6 Servings:
1 cup dry white beans, soaked overnight
2 bay leaves
1 small strip of kombu if available
1 tbs olive oil
1 medium onion, chopped
2 leeks, washed and cut in rings
1/3rd cup fresh herbs, such as thyme
2 carrots, diced
1 parsnip, diced
1 small courgette/zucchini (summer squash) thinly sliced
250g green beans, cut in quarters
3 big garlic cloves, minced
1 tbs sea salt
2 quarts of water or vegetable broth
(if you made wild pesto before, you might have water from blanching)
1 cup dried pasta (orzo, vermicelli…)

1 cup fresh wild or traditional pesto (see recipes)

First Cook the beans with the bay leaves and kombu (gets the gas out of the beans) until soft. (I recommend a pressure cooker, which takes only abt. 15 mins.)

Heat some oil in a skillet and saute onion and leeks and cook for 5 minutes. Add carrots, parsnips, squash, green beans, garlic, thyme and salt and sauté for abt. 15 min. Season with pepper.
Add the cooked and rinsed beans with some liquid, plus the pasta and 2 quarts of water or broth. Bring to boil and simmer until the pasta is cooked. (10-15 mins). Add water if necessary. Let the soup settle and cool for some time.
Serve warm with bread and a garnish of pesto on top, which adds the flavor. Leave the pesto on the table for frequent servings.

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