Pistou Soup

Yield: 8-10 servings

2 tablespoons extra-virgin olive oil

2 carrots, halved lengthwise and thinly sliced

1 medium onion, chopped

2 to 3 cloves garlic, chopped

2 tablespoons tomato paste

Kosher salt and freshly ground pepper

1/4 pound green or yellow wax beans

1 small zucchini or yellow summer squash

1 15-ounce can white beans or chickpeas, drained and rinsed

1/2 cup broken spaghetti or other small pasta

3/4 cup pesto

Grated parmesan cheese and crusty bread, for serving (optional)

Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.

Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.

When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.

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