Vegetable Soup with Basil Pistou

fresh basil leaves

Parmesan cheese, grate (about ½ cup)

extra virgin olive oil

garlic, minced or pressed

extra-virgin olive oil

leek, white and light green parts only, halved lengthwise, sliced ½-inch thick and washed well

rib celery, cut into ½-inch pieces

carrot, peeled and sliced ¼-inch thick

Kosher salt and freshly ground pepper

garlic, minced or pressed

red pepper flakes

vegetable broth

water

orecchiette

thin green beans, trimmed and cut into ½-inch lengths

cooked white beans such as cannellini or navy beans (1 15 oz. can, drained)

small zucchini, halved, seeded, and cut into ¼-inch pieces

large tomato, cored, seeded, and chopped medium