Pistou: Mediterranean Vegetable Soup with Basil Sauce

Ingredients

• 2 cups basil leaves, packed
• ½ cup grated Parmesan cheese
• ¼ cup chopped walnuts
• 2 tablespoons tomato paste
• 3 cloves garlic, crushed
• 5 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• ¾ cup dried cannellini (white kidney) beans or 1 cup canned cannellini beans, drained
• ¼ cup extra virgin olive oil
• 1 pound ripe tomatoes, peeled, seeded, and chopped, or 1 (16-ounce) can Italian-style plum tomatoes
• 2½ quarts chicken or vegetable stock, homemade or low-sodium canned
• 2 carrots, peeled and sliced thin on the bias
• 2 medium leeks, trimmed, washed, cut into 2-inch julienne, and rewashed
• ¼ pound string beans, trimmed and cut into 1½-inch lengths
• 2 small zucchini, cut into small cubes
• ½ cup vermicelli, broken into small pieces
• 1 cup tender celery leaves (from the inner ribs), chopped
• 1/8 teaspoon saffron threads

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