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
