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- 2 tablespoons olive oil
- 1 large carrot, trimmed, peeled, and cut into ½-inch cubes
- 1 celery rib, trimmed, cut into 1/2-inch cubes
- 1 leek, white and light green part chopped, rinsed well*
- 2 garlic cloves, minced
- 4 cups less-sodium vegetable or chicken broth
- 2 cups water
- 1 medium Yukon gold potato, peeled and cut into ½-inch cubes
- 6 ounces green beans, trimmed, and cut into 1-inch pieces
- 1 medium zucchini, chopped
- ½ large fennel bulb, fronds removed, thinly sliced
- 2 cups thinly sliced rainbow chard
- 2 ears of corn, husked, kernels cut off
- 2 tomatoes, seeded and diced
- ½ cup orzo or other small pasta
- 1 (15-ounce) can cannellini beans
- Salt, to taste
- Freshly ground black pepper, to taste
- For the pesto (pistou):
- 2 cups loosely packed basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- ½ small tomato, seeded and diced
- Pinch of salt
- ¼ cup olive oil
- ½ cup freshly grated parmesan
- Freshly ground black pepper, to taste
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