Soup

1

lb. cherry tomatoes, halved

1

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

¼

cup extra-virgin olive oil, plus extra for drizzling

1

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

Freshly floor pepper

5

giant thyme sprigs, divided

1

small fennel bulb, fronds eliminated, finely chopped

2

medium leeks, white and pale inexperienced elements solely, quartered lengthwise, thinly sliced crosswise

4

garlic cloves, finely chopped

1

contemporary or dried bay leaf

8

cups low-sodium vegetable or hen broth

¾

cup pearl barley or farro

6

oz. inexperienced beans, trimmed, minimize into 2″ items

1

medium zucchini, quartered lengthwise, minimize crosswise into ½” items

1

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

Pistou and Meeting

1

cup (packed) finely chopped basil

2

Tbsp. finely chopped chives

2

Tbsp. finely chopped mint

4

Tbsp. (or extra) extra-virgin olive oil

2

Tbsp. finely grated Pecorino Romano, plus extra for serving

1

tsp. finely grated lemon zest