For the soup:
For the Pistou
TO PREPARE THE SOUP
Heat a large saucepan over medium-low heat. Add oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper. Cook for 2 more minutes. Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to 25 minutes, or until pasta and vegetables are soft.
TO PREPARE THE PISTOU
Add garlic, spinach, basil, walnuts, oil, lemon juice, miso, sea salt, and pepper to a food processor or high-powered blender. Blend for 15 to 30 seconds, or until smooth.
Discard bay leaves before serving. Ladle warm soup into bowls and top with a generous dollop of pistou, and Parmesan, if desired.
YIELDS
4 to 6 people
COOK TIME
30 mins
PREP TIME
15 mins