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1
Prepare the basil sauce: In a food processor fitted with the metal blade, pulse the basil, Parmesan cheese, walnuts, tomato paste, and garlic until pureed.
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2
Add the 5 tablespoons of olive oil and pulse until smooth.
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3
Season with salt and pepper.
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4
Place in a container, cover, and refrigerate until ready to use.
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5
(If you float a 1/4-inch layer of olive oil over the basil sauce and keep it covered and refrigerated, it will keep for up to 2 weeks.)
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6
Wash and pick over the dried beans and drain.
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7
In a medium saucepan of boiling water, cook the beans for 5 minutes.
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8
Remove from the heat, cover, and allow the beans to cool in their liquid.
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9
Return the cooled beans to the heat, bring to a boil, then simmer for 1 hour or until tender.
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10
(If using canned beans, carefully rinse twice in cold water, and drain.)
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11
In a large nonreactive soup kettle, heat the 1/4 cup of olive oil over medium heat.
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12
Add the tomatoes and cook for 3 minutes, or until they release their juice.
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13
Add the stock and bring to a simmer.
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14
Add the carrots and leeks and simmer for 10 minutes.
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15
Add the string beans and the cannellini beans and simmer for 3 minutes.
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16
Add the zucchini, vermicelli, celery leaves, and saffron and simmer for 5 minutes until the pasta is tender.
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17
Stir in 2 tablespoons of the basil sauce and taste for seasoning.
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18
Ladle the soup into warm soup plates and serve with the remaining basil sauce on the side.
