Ingredients:
The Soup:
3 tablespoons olive oil
3 leeks, white parts only, plus an inch of the green, chopped and rinsed
pinch of saffron threads (optional)
3 medium to large carrots, diced
3 potatoes, chopped
3 zucchini or other summer squash, sliced into ½-inch rounds or chunks
¾ cup green beans, tipped and tailed and cut into 1-inch lengths
2 large, ripe tomatoes, diced
2 garlic cloves, minced
sea salt and freshly ground pepper to taste
2 quarts vegetable stock
1 cup dried pasta, pastini, orzo, broken spaghetti, or other shapes
The Pesto:
3 cups loosely packed basil leaves, stems removed
1 plump garlic clove, peeled
3 tablespoons pine nuts
2 tablespoons grated Parmesan
2 tablespoons grated pecorino Romano
½ cup olive oil
Directions:
1. Warm the oil in a wide soup pot over medium heat. Add the leeks and saffron and cook gently until the leeks look glossy and translucent and saffron begins to release its aroma, about 10 minutes. Add the vegetables, including the juice from the tomatoes, the garlic, and 1 ½ teaspoon salt. Cook for 5 minutes more, then add the stock. Bring to a boil, lower the heat, and simmer until vegetables are tender, 20-30 minutes.
2. Meanwhile make the pesto. Drop the basil into boiling water for a second or two, then drain, rinse, and pat dry. Put the garlic, pine nuts and basil in a food processor and process until smooth. Add the cheeses, then slowly add the olive oil to combine.
3. Cook the pasta then add it to the hot soup. Ladle the soup into bowls and stir in a spoonful of pesto into each serving. Season with salt and pepper. The soup need not be piping hot. In fact, it’s better served a little more on the tepid side.
Makes about 10 cups