Soupe au Pistou

1 tablespoon canola oil
1 medium yellow onion, diced
2 cups rinsed and chopped leaks
6 cups vegetable stock
2 cups diced white potatoes, peeled or unpeeled
2 tablespoons dried parsley
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 pound green beans, trimmed and cut into 1 inch sections
1 15 oz. can cannellini beans or other white beans, drained
1/2 cup ditalini or other small pasta

For pistou:
6-8 cloves garlic, minced
1 1/2 cups packed basil leaves, coarsely chopped
1/3 cup olive oil
1/2 cup grated parmesan cheese


Heat oil, saute onion and leeks about 7 minutes
Add stock, potatoes and seasonings and simmer 25 minutes
Add green beans, white beans and pasta and cook about 15 minute more
For pistou, combine garlic and basil in food processor, blend in oil and cheese to form a past

Swirl pistou through each bowl of soup and serve with warm baguette