Soupe au Pistou with Summer Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for another minute until fragrant.

Add zucchini, yellow squash, tomatoes, green beans, vegetable broth, bay leaf, and herbes de Provence. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.

Stir in pasta and cannellini beans. Cook for 8-10 minutes, or until pasta is cooked through.

While the soup simmers, prepare the pistou: In a food processor or mortar and pestle, combine basil leaves and garlic. Process or pound into a paste. Slowly drizzle in olive oil until well combined. Stir in Parmesan cheese, if using.

Remove bay leaf from soup. Season with salt and pepper to taste.

Ladle soup into bowls and top with a generous dollop of pistou. Serve immediately.