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