1Heat oil over medium, in a large soup pot. Add onion, leek, celery and zucchini. Cook stirring until the vegetables are softened, about 5-10 minutes. Add stock and beans. Bring to a boil and reduce heat. Simmer, covered; 15 minutes. Add potatoes, tomatoes, carrots, green beans and pasta; cook 10-15 minutes until pasta is cooked through. Season with salt and pepper.
2Pistou: In a processor combine all ingredients except for the olive oil, salt and pepper. Process 1 minute. Slowly add the oil until well combined. Season with salt and pepper.
3Ladle soup into bowls and spoon a little pistou into each serving.