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Provence's answer to minestrone, this pesto-based soup can be eaten hot or at room temperature. Small pasta can be added to make it heartier or you can serve it with crusty bread.
Make a pesto by combining the basil, 4 tablespoons olive oil, 3 cloves garlic and the Parmesan cheese in a food processor and pureeing until smooth. Transfer to a bowl and cover with plastic pressed directly on the top to keep it from browning.
In a 4-quart saucepan, add the remaining oil and garlic. Heat over medium heat until the garlic begins to toast, about 1 minute. Add the onion and carrots and cook, stirring, until coated in oil, about 1 minute. Add the vegetable stock and bring to a simmer. Add the yellow squash, zucchini, cherry tomatoes and white beans and return to a simmer. Cook until the vegetables are tender, about 3 minutes.
Remove from the heat, stir in 2–3 tablespoons of pesto and season to taste with salt and pepper.