Summer Vegetable Soup With Pistou Recipe

Soup

1

lb. cherry tomatoes, halved

1

ear of corn, shucked, kernels removed (about 1 cup)

¼

cup extra-virgin olive oil, plus more for drizzling

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground pepper

5

large thyme sprigs, divided

1

small fennel bulb, fronds removed, finely chopped

2

medium leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise

4

garlic cloves, finely chopped

1

fresh or dried bay leaf

8

cups low-sodium vegetable or chicken broth

¾

cup pearl barley or farro

6

oz. green beans, trimmed, cut into 2″ pieces

1

medium zucchini, quartered lengthwise, cut crosswise into ½” pieces

1

bunch mature spinach, stems removed, leaves thinly sliced (about 2 cups)

Pistou and Assembly

1

cup (packed) finely chopped basil

2

Tbsp. finely chopped chives

2

Tbsp. finely chopped mint

4

Tbsp. (or more) extra-virgin olive oil

2

Tbsp. finely grated Pecorino Romano, plus more for serving

1

tsp. finely grated lemon zest