Prepare the Pistou: In a food processor, pulse the basil, toasted pine nuts, and garlic until coarsely chopped. Gradually stream in the olive oil while the processor is running until the mixture forms a coarse, thick sauce. Stir in the Parmesan cheese and set aside. Season lightly with salt.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.

Build the Broth: Add the minced garlic to the pot and cook for 1 minute until fragrant. Pour in the vegetable broth and bring the mixture to a simmer. Season generously with salt and black pepper.

Cook Vegetables: Add the zucchini, yellow squash, diced tomatoes, and green beans to the simmering broth. If using, add the small pasta or rice now. Continue to simmer until the firm vegetables are tender-crisp, about 10-15 minutes.

Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. The broth should be flavorful enough to complement the fresh vegetables.

Serve: Ladle the hot soup into bowls. Top each serving generously with a spoonful of the prepared pistou and garnish with extra fresh basil leaves.