Chilean Pistou With Cilantro Pesto - cooking recipe

Ingredients

pesto sauce
2 cups cilantro leaves
2 garlic cloves, coarsely chopped
1/4 cup fresh parmesan cheese
1/2 cup extra virgin olive oil
soup
2 tablespoons vinegar
1 1/2 lbs leeks
4 medium carrots, peeled
1 lb baking potato
8 ripe plum tomatoes
3 large sprigs thyme or 3 tablespoons dried thyme
4 garlic cloves
12 cups vegetable broth
4 ounces dry penne pasta
1/2 lb zucchini
4 ounces green beans
1 cup fresh basil
2 cups corn kernels
1 lb fresh shelled cannellini beans
fresh grated parmesan cheese (to garnish)

Preparation

PESTO.
In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
Slowly pour in oil as machine is running, until well blended and smooth.
SOUP.
Prepare vegetables: Leeks, remove roots and all but 3\" of the green. Cut lengthwise, then chop into 1/2\" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2\" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes.
Serve, topping each bowl with pesto and grated parmesan.