2 T. of olive oil
3 leeks (white and pale-green parts only), thinly sliced
3 medium garlic cloves, minced
Salt and black pepper
1 large can (48 oz.) reduced-sodium chicken broth
1 can (15.5 – 19 oz. size) white or cannellini beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes
2 medium zucchini, quatered length-wise and sliced
1 medium yellow squash, quartered
1 dried bay leaf
1/2 tsp. dried thyme or 1 tsp. fesh thyme
1/2 lb. green beans, cut into 1-inch pieces (about 1 1/2 C.)

3 medium garlic cloves, halved
3 C. packed fresh basil leaves (2.5 oz. from 2 medium bunches)
1/2 tsp. of salt
5 T. olive oil
1/2 C. grated Parmesan cheese

The pistou makes about 1/2 C., so you aren’t using the full 5 T. oil in the soup. Each serving only receives 1 T. of the mixture.

Warm oil in large stockpot or Dutch oven over medium-high heat. Add leeks; cook about 3 minutes, until softened, stirring. Add garlic; cook 30 seconds, stirring. Season with salt and pepper. Stir in next 7 ingredients. Bring to a boil; reduce heat and simmer 20 minnutes; uncovered. Add green beans to pot; simmer 6 to 8 minutes longer, until tender. Meanwhile, make pistou: In blender or food processor, process garlic until finely chopped. Add basil and salt; process until basil is finely chopped. Scrape down sides of bowl. With machine running, gradually pour in oil. Add cheese; process to blend. Ladle hot soup into serving bowls. Swirl 1 T. pistou into each bowl.