Soupe au Pistou with Thyme

Ingredients

• 8 tablespoons olive oil, divided
• 1 pound of carrots, peeled and diced
• 2 leeks, white and light green parts diced
• 1 pound zucchini, diced
• 1/2 pound haricots verts, trimmed and diced
• Sea salt
• Freshly cracked black pepper
• 1/8 ounce thyme on the stem (10 to 12 stems), tied with kitchen twine
• 1 bay leaf
• 8 cups vegetable broth or water, or a mixture of the two
• 1 14.5-ounce can haricot beans, or Great Northern or cannellini if not available, drained and rinsed
• 1/4 pound stelline pasta
• 1 clove garlic
• 2 cups, packed, fresh basil leaves
• 1 cup, packed, baby spinach leaves
• 1 cup finely grated Parmigiano Reggiano cheese

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