Primavera soup au pistou Serving Size - 6 Prepared By - Marcelo Recipe Rating
			2 cloves garlic 1 cup basil leaves 2 tablespoons lightly toasted pine nuts 3 tablespoons olive oil 1/3 cup plus freshly grated Parmesan cheese Coarse salt and freshly ground black pepper 1 tablespoon unsalted butter 1 leek, pale green and white parts only, thinly sliced and well rinsed 1 large baking potato, peeled and cut into 1/2-inch pieces 3 cups chicken or vegetable stock 1 can cannellini beans, drained and rinsed 8 ounces thin green beans, trimmed and cut into 1-inch lengths 2 small zucchini, cut into 1/2-inch cubes 1 cup frozen butter beans, thawed 1 cup frozen peas, thawed
			For the pistou, place garlic, basil and pine nuts in a food processor or mortar and pestle and process until you have a smooth paste. Stir in 2 tablespoons olive oil and cheese and season with salt and pepper. Heat remaining tablespoon of olive oil and butter in a large saucepan over medium heat. Add leek and cook until softened, about 5 minutes. Add potato and stock and bring to a simmer. Cook until potato starts to soften, about 10 minutes. Add beans, green beans, zucchini, butter beans and peas and simmer until vegetables are tender, about 10 minutes more. Stir in 1 tablespoon of pistou, season to taste with salt and pepper and serve in bowls with remaining pistou on the side.