Soupe au Pistou From Buvette: The Pleasure of Good Food

Ingredients

• 1 cup dried cannellini beans, soaked overnight and drained
• 1 cup dried cranberry beans, soaked overnight and drained
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 1 medium yellow onion, peeled and diced
• 1 fennel bulb, including the light green stems, diced
• One 15-ounce can whole peeled tomatoes, seeded and chopped
• 6 large outer escarole leaves, torn into pieces
• 1 large handful green beans, trimmed and cut in half crosswise
• 1 leek, white and light green parts only, thinly sliced
• 2 small zucchini, diced
• Pinch red chili flakes, plus more as needed
• Coarse salt
• 2 cups fresh basil leaves, washed and dried
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving

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