Vegetable Soup With Sweet Basil

• 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
• 1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
• 6 ripe tomatoes, peeled and seeded
• 4 medium garlic cloves
• 30 fresh basil leaves, washed and dried
• salt
• 1/2 teaspoon fresh ground black pepper

1. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
2. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
3. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
4. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
5. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
6. Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.

leeks, potato, onion, stalks celery, zucchini, green beans, carrots, olive oil, water, chicken, tomatoes, garlic, basil, salt, fresh ground black pepper

Taken from www.food.com/recipe/vegetable-soup-with-sweet-basil-482440 (may not work)