Vegetable Soup au Pistou

Vegetable Soup au Pistou
Pistou is the French equivalent of pesto. Any leftover pistou can be frozen in small amounts for later use.
SOUP
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 1/2 teaspoons minced garlic
6 cups reduced-sodium vegetable broth
1 (14.5-oz.) can diced tomatoes, undrained
1 cup cubed peeled butternut squash
1 green bell pepper, diced
1 rib celery, chopped
1 medium carrot, chopped
1 small potato, cubed
1 (15-oz.) can cannellini beans, drained, rinsed
1/2 cup broken vermicelli or capellini
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PISTOU
1 cup packed fresh basil
1/2 cup fresh parsley
1 teaspoon chopped garlic
1/4 cup (1 oz.) freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1. Heat 2 tablespoons oil in nonreactive Dutch oven over medium heat until hot. Add onion; cook 4 to 5 minutes or until softened. Add 1 1/2 teaspoons garlic; cook 1 minute or until fragrant. Stir in broth, tomatoes, squash, bell pepper, celery, carrot and potato; bring to a boil. Reduce heat to low; simmer, partially covered, 20 minutes. Add beans, vermicelli, salt and pepper; simmer 5 minutes.
2. Place basil, parsley and 1 teaspoon garlic in food processor; pulse to combine. Add cheese; pulse several times to combine. With motor running, slowly pour in 1/4 cup olive oil.
3. To serve, spoon 1 tablespoon pistou into center of each bowl of soup. Pass extra in small bowl.
8 servings