Recipe Vegetable Soup with Sweet Basil

Prep time: 15 minutes
Cook time: 40 minutes
Yield: Serves 6.

Ingredients
* 2 small leeks, white part only
* 1 large potato, peeled
* 1 small onion
* 2 stalks celery
* 1 medium zucchini
* 12 green beans
* 2 medium carrots, peeled
* 6 tablespoons olive oil
* 3 tablespoons water
* 2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
* 4 to 6 ripe tomatoes, peeled and seeded
* 4 medium garlic cloves
* 30 fresh basil leaves, washed and dried
* Salt
* 1/2 teaspoon freshly ground black pepper
* A few drops of Tabasco sauce
*Use gluten-free stock or bouillon for gluten-free version.

Method
1 Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
2 In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
3 Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
4 Meanwhile, make the pistou. Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
5 Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.