vegetable soup with pistou

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 small leek, whites only, finely chopped
• 2 stalks celery, chopped
• 1 small zucchini, diced
• 8 cups chicken broth
• 8 ounces canned navy beans, rinsed, drained
• 2 cups new potatoes, quartered
• 14 ounces canned diced tomatoes
• 2 - carrots, sliced
• 1/2 pound fresh green beans, cut
• 2 ounces pasta of choice
• - salt and pepper
• PISTOU:
• 3 cloves garlic, peeled
• 1 bunch basil, chopped
• - juice of 1 lemon
• 4 tablespoons parmesan cheese, grated
• 4 tablespoons olive oil
• 2 tablespoons cooking liquid from soup