A vegetable soup with pistou and Parmesan cheese
In a soup pot, sauté your mirepoix of onion, leeks, carrots, celery, and fennel with generous olive oil, Herbs de Provence, and salt and pepper until soft.
Add Parmesan rind, tomatoes, potatoes, zuccini, stock, and beans.
Allow to simmer for 30 minutes.
Toss in your green beans at the very end and spinach. Turn off heat and stir.
In a blender or food processor, pulse basil, garlic, olive oil, Parmesan cheese, salt and pepper.
Prep each bowl with a generous spoonful of your "pistou," and freshly grated Parmesan. I also like to top the soup with homemade sourdough croutons.
Don't forget the crusty bread and dishes of olive oil for dipping.