Ingredients

• 2 cups basil leaves (packed)
• 1/2 cup diced tomato, drained canned
• 3 tablespoons parmesan cheese, freshly grated
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled
• 2 large leeks, chopped (white and pale green parts only)
• 2 medium carrots, peeled, diced
• 6 ounces white-skinned potatoes, peeled, diced
• 3 tablespoons water
• 8 cups vegetable broth
• 1/2 cup orzo pasta (rice-shaped pasta)
• 6 ounces green beans, trimmed, cut into 1/2-inch pieces
• 1 (15 ounce) can cannellini, rinsed, drained (white kidney beans)
• 1/4 teaspoon dry crushed red pepper
• 2 tablespoons parmesan cheese, freshly grated

Instructions

1. For pesto:.

2. Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)

3. For soup:.

4. Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.

5. Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.