Summer Minestrone

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1/4 cup extra-virgin olive oil

2 garlic cloves, peeled and minced

1 medium onion, diced

1 bay leaf

3 sprigs fresh marjoram

2 tablespoons chopped fresh basil leaves

2 celery ribs, peeled and chopped

1 bunch asparagus, cut into 1-inch pieces

2 cups young green beans, cut into 1-inch pieces

2 cups shelled English peas (or substitute frozen)

Kosher salt and freshly ground black pepper

2 quarts low-sodium chicken stock, enough to cover

1 cup heavy cream

Basil and Mint Pesto, recipe follows

1 bunch watercress or parsley

Basil and Mint Pesto:

1 cup fresh basil leaves

1 cup fresh mint leaves

1/2 cup Parmesan or Romano

1/2 cup pine nuts, toasted

4 garlic cloves, roughly chopped

1/4 teaspoon salt

1/2 cup extra-virgin olive oil