Vegetable Soup with Basil and Garlic Sauce

Ingredients

• 5 cups baby spinach 
• 1  bay leaves (not California)
• 15 ounce cannellini beans white drained and rinsed canned
• 3 medium carrots peeled cut into 1/2-inch pieces
• 1 small fennel bulb (sometimes called anise)
• 1.5 cups basil fresh
• 2 sprigs thyme sprigs fresh
• 10 ounce baby lima beans frozen
• 3 large garlic clove 
• 0.5 pound haricots verts trimmed cut into 1-inch pieces thin
• 0.5 teaspoon kosher salt 
• 0.3 cup olive oil extra virgin extra-virgin
• 1 medium onion chopped
• 0.3 pound pancetta sliced chopped
• 0.3 cup parmesan grated
• 2 inch parmesan 
• 1 medium potato boiling peeled cut into 1/2-inch pieces
• 1.5 teaspoons salt 
• 1 medium turnip peeled cut into 1/2-inch pieces
• 9 cups water 
• 2 small to 3 sized squashes yellow cut into 1/2-inch pieces

Equipment

• food processor
• pot
• mortar and pestle

Directions

1. Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
2. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
3. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
4. Reduce heat and simmer, uncovered, 10 minutes.
5. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
6. Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped.
7. Add oil and cheese and purée.
8. Top servings with a spoonful of pistou, then stir.