Created by JostLori on March 3, 2014
Step 1: In a food processor fitted with the metal blade, pulse the basil, Parmesan cheese, walnuts, tomato paste, and garlic until puréed. Add the 5 tablespoons of olive oil and pulse until smooth. Season with salt and pepper. Place in a container, cover, and refrigerate until ready to use.
Step 2: Carefully rinse the canned beans twice in cold water, and drain. Set aside.
Step 3: In a large nonreactive pan (I use my Le Creuset dutch oven), heat the 1/4 cup of olive oil over medium heat. Add the tomatoes and cook for 3 minutes, or until they release their juice.
Step 4: Add the stock and bring to a simmer. Add the carrots and leeks and simmer for 10 minutes.
Step 5: Add the string beans and the cannellini beans and simmer for 3 minutes.
Step 6: Add the zucchini, vermicelli, celery leaves, and saffron and simmer for 5 minutes until the pasta is tender.
Step 7: Test for seasoning and adjust.
Step 8: Ladle the soup into warm soup bowls. Add a small dollop of the basil sauce to each bowl. Serve with the remaining basil sauce on the side.