Summer Minestrone

Ingredients

• 1 bunch asparagus cut into 1-inch pieces
• 1  bay leaf 
• 2  celery ribs peeled chopped
• 1 cup basil leaves fresh
• 2 tablespoons basil leaves fresh chopped
• 3 sprigs marjoram fresh
• 1 cup mint leaves fresh
• 2  garlic cloves minced peeled
• 4  garlic cloves roughly chopped
• 2 cups young green beans cut into 1-inch pieces
• 1 cup heavy cream 
• 8 servings kosher salt and pepper black freshly ground
• 2 quarts chicken stock see low-sodium to cover
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 1 medium onion diced
• 0.5 cup parmesan 
• 2 cups peas frozen english shelled (or substitute )
• 0.5 cup pinenuts toasted
• 0.3 teaspoon salt 
• 1 bunch watercress 

Equipment

• food processor
• bowl
• pot

Directions

1. In a large, heavy pot add a 3-count of extra-virgin olive oil.
2. Add garlic, onion, bay leaf, marjoram and basil.
3. Saute gently until fragrant.
4. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard.
5. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender.
6. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper.
7. Garnish with watercress or parsley.
8. Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.