First make the Pistou by blanching a bunch of basil leaves in boiling water for 4-5 seconds and then cooling immediately in iced water, when cold squeeze out any excess water and chop.
In a mortar and pestle puree a few crushed garlic cloves with a some rock salt and ground white pepper - you can also add a small dash of lemon juice.
Add the basil and garlic mixture to a small blender with a good glug of extra virgin olive oil and pulse into a paste.
Finely chop onion, carrott and celery and in a large pan soften on a med/low heat in olive oil, seasoning well with salt and white pepper.
When the onion is translucent add some veg stock and water, and bring to a simmer.
Add chopped fennel, french beans and cook on a low heat until softened, until adding chopped courgette, broad beans and a few minutes later peas and chopped cherry tomatoes.
Just before serving stir in the pistou and add to warm soup bowls before grating some parmesan cheese over the top.
Serve with rustic bread or large crutons.
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