Minestrone with Field Peas and Almond Pistou

In a large pot over medium-low heat, heat the oil. Tie rosemary, thyme and parsley in a bundle with kitchen string if desired (this makes it easier to fish out later). Add the herbs, onion, garlic, squash, carrot, salt and pepper to the pot and sauté until the vegetables are golden, 10 to 15 minutes.

Add broth, peas, tomatoes, green beans and 4 cups water to the pot. Simmer partly covered until the beans are tender, 30 to 45 minutes. Discard herbs. Thin with a little water if the soup is too thick.

Prepare the pistou: Pulse the basil, almonds, tomato, Parmesan, garlic and salt in a food processor until basil is chopped and all the ingredients are combined. Drizzle in olive oil while the motor runs and continue processing until a paste forms. Serve the soup with dollops of the pistou, letting people add more as needed.