Spring Vegetable Soup with Pesto

• 1 cup dried navy or white beans, rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
• 1 pound plum tomatoes, cubed
• 2 cups low-sodium vegetable broth
• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 4 ounces green beans, cut into 1/2-inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled or thawed frozen peas
• 1 teaspoon coarse salt
• Freshly ground pepper

1. Cover the beans with 6 cups cold water in a large pot.
2. Bring to a boil; remove from heat.
3. Let stand, covered, 1 hour.
4. Drain the beans; return to the pot.
5. Cover with 3 quarts cold water.
6. Add the bay leaf and thyme; bring to a boil.
7. Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.
8. Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water.
9. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
10. Make the pesto: Finely chop the garlic in a food processor.
11. Add the basil; process.
12. Add the cheese and oil; process until combined.
13. Add the green beans and zucchini to the pot.
14. Cook, uncovered, 20 minutes.
15. Add the peas; cook until soft, 5 to 10 minutes.
16. Season with salt and pepper.
17. Divide among bowls; top each with 1 heaping teaspoon pesto.

dried navy, bay leaf, fresh thyme, leeks, carrots, red, tomatoes, vegetable broth, garlic, basil, parmesan cheese, extravirgin olive oil, green beans, zucchini, peas, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/spring-vegetable-soup-with-pesto-392248 (may not work)