Cold Weather Soupe au Pistou

Ingredients

• For the winter pesto (adapted from Mollie Katzen):
• 3/4 cup olive oil
• 1/3 cup dried basil
• 4 cups fresh spinach, firmly packed (about 1 large bunch)
• 2 lemons, juiced
• 1/3 cup chopped walnuts
• 3/4 cup freshly grated Parmesan
• 2 garlic cloves, more to taste
• 1 handful fresh parsley
• For the soupe au pistou:
• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1/4 cup fresh fennel (or celery), chopped
• 2 cloves garlic, minced
• 1 small waxy potato, chopped into 1-inch cubes
• 1 14-ounce can whole tomatoes
• 1 pinch Salt and freshly ground black pepper, to taste
• 4 cups vegetable stock
• 3 cups water
• 1 bay leaf
• 1 15.5-ounce can cannellini beans, drained
• 1/2 pound small pasta (like ditalini or orzo)
• 1 handful fresh spinach

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