Ingredients

• 2 tablespoons extra virgin olive oil
• 2 leeks, white and light green parts only, rinsed and thinly sliced
• 2 large carrots, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 1 russet potato, peeled and cut into 1/2-inch cubes
• 6 cups water
• 2 cups canned or boxed (Pomi) chopped tomatoes
• 4 ounces green beans, ends trimmed and cut into 1-inch lengths
• 1 zucchini, cut into 1/2-inch dice
• 1 cup cooked or canned white cannellini (navy) beans, drained and rinsed
• 1 cup dried orzo pasta
• For the pistou:
• 3 cloves garlic
• 1 teaspoon kosher sea salt
• 2 cups fresh basil, stems removed
• 1/3 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Serves 4 to 6 as a main