In a 2 quart stainless steel pot, cook white beans in water, 30-40 minutes. When beans are soft, drain and set aside. Reserve 1 cup of bean liquid for soup. In a separate 4 quart stainless steel pot, heat 1 tablespoon on olive oil. Add leek, onion and carrot. Sweat the vegetables for 5 minutes. Add broth and bring to a boil. Add green beans then reduce heat and simmer until carrots and green beans are cooked through. Add squash and zucchinis and continue to simmer soup. Add pasta and white beans. Let soup continue to simmer. Lightly season soup with salt and pepper. Be careful with the salt because the pistou will add more salt from the parmesan cheese.
In a food processor, place garlic, olive oil, pistachios and basil leaves. Turn on processor and puree until the garlic and basil are thoroughly combined, 2-3 minutes. Turn out pistou in a bowl and fold in parmesan cheese.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve,