Umbrian Vegetable Soup Zuppa di Verdure allAgliata

Name: Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata)
Ingredients: 1⁄2 cup packed basil leaves; 1⁄4 cup extra-virgin olive oil, plus more for drizzling; 2 tbsp. minced fresh flat-leaf parsley; 4 cloves garlic; 1⁄2 medium onion, cut into chunks; 8 oz. red new potatoes, cut into 1⁄2″ cubes; 3 stalks celery, minced; 2 medium carrots, minced; 2 plum tomatoes, cored and minced; Kosher salt, to taste; 3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups); 1 1⁄2 cups canned cannellini beans, rinsed; 1 cup fresh or frozen green peas; 1⁄2 small head frisee, leaves cut into bite-size pieces (about 2 cups); Freshly ground black pepper, to taste; Freshly grated Grana Padano or parmesan, for serving