Vegetable Soup with Olive Oil & Basil (Soupe au Pistou)

I am loving the frozen basil and olive oil cubes.  Tonight I made this hearty soup.  I like creamy soup so I puree my soups just a bit so there is texture but you can still see/chew the vegetables.  I am a soup genius!

3 olive oil and basil cubes (approx 1/4 cup olive oil plus a a cup of chopped basil)
1 onion
1 carrot
1 zucchini

2 leeks
2 cups vegetable broth
1 cup water
1 cup navy beans
1 cup frozen peas
1 cup gluten free anellini pasta (today I used Schar brand)

(makes 4 to 6 heaping bowls of soup)

Prep the vegetables.  Cut them into similar sizes, small.  Clean the leeks very well by soaking them in water and letting the sand fall to the bottom of the bowl.

In a soup pot, saute the onion in the olive oil and basil and a dash of salt.  When it is translucent, add the carrots, zucchini, and leeks.  Saute for a few minutes.

Add the vegetable broth and water. Simmer until the vegetables are tender but not overcooked.  Add the navy beans and using an immersion blender puree the soup just a bit.  Add in the peas.  Taste and adjust salt.  Let sit for a while to allow the flavors to come together.  

Make the pasta.  Add into the soup.  Enjoy!

(If you want to freeze some of the soup, take it out before you put the pasta in.)

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