Preparation

Make the pistou

• Bring a medium pot of well-salted water to a boil over high heat. Fill a medium bowl with ice and cold water, and set it nearby.
• 漂白boilin罗勒g water until bright green, about 20seconds. Remove using a slotted spoon, and immediately plunge into the ice bath. After a minute, drain the basil from the water, wrap it in a kitchen towel, and squeeze gently to remove excess water.
• Put the basil, Parmigiano, and pistachios in the bowl of a food processor. With the processor running, slowly drizzle in the oil, and process until well blended. Season to taste with salt and pepper. Refrigerate, covered, until ready to use. The pistou will keep in the fridge for about 1 week.

Make the minestrone

• Put the beans in a large bowl, add cold water to cover by 3 inches, and soak in the refrigerator overnight.
• Set a multicooker pot on the sauté or browning function adjusted to a moderate setting, and add 2 Tbs. of the oil, and heat until shimmering. Add the onions, celery, and carrot, and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Press cancel.
• Drain the beans, and add them to the pot with the onions. Add the stock, tomatoes, zucchini, fennel seeds, 1 tsp. salt, and 1 tsp. pepper. Secure the lid, and close the pressure-release valve. Select pressure cook on the high setting. Cook for 25 minutes. Press cancel. Allow the pressure to release naturally for 10 minutes, and then hit quick release. Remove the lid carefully so that as it opens, the steam escapes away from you. Mash some of the beans, and stir to combine into the broth. Season to taste with salt and pepper.
• Ladle the soup into individual bowls. Garnish with a heaping teaspoon of the pistou and a drizzle of the remaining oil.