Sauté the shallot and leeks in olive oil with garlic salt for a minute, then add zucchini and carrot, cooking for another few minutes (you just need a light sear, it doesn’t need to be cooked through).

In a large pot or Dutch oven, add water and chicken stock. Add potatoes, green beans, bay leaves, rosemary, thyme, and all the veggies you just sauteed. Bring to a low simmer and cook, covered, stirring occasionally, for 45-60 min.

In the last 10 minutes of simmering, add cannellini beans and orecchiette pasta. Can add salt and pepper, to taste. If the soup reduces and gets too thick, you can add more water/chicken stock if needed.

Meanwhile, make the pistou. Add garlic and basil with a pinch of salt to a food processor. Blend for a minute, then add garlic, and continue blending, slowly incorporating olive oil, until it resembles a thick paste.

Serve soup in a bowl, adding a heap of pistou and an extra sprinkling of shredded Parmesan on top.