Provencal Vegetable Soup

• 1 None onion, peeled and finely diced
• 1 None leek, sliced into rings
• 150 g carrots, peeled and sliced
• 50 g celery, diced
• 200 g potatoes, peeled and finely chopped
• 200 g green beans
• 300 g courgettes, sliced
• 250 g tomatoes, chopped
• 1 can (425g) white beans
• 400 ml chicken stock
• 100 g noodles
• 5 cloves garlic, peeled and chopped finely
• 1/2 bunch basil, chopped
• 50 g Parmesan cheese, grated
• 100 ml olive oil

1. Cook the vegetables in the chicken stock over a low heat for about 25 mins. About 5 mins before the end of cooking, add the noodles and the white beans. Season to taste. When the noodles are tender, stir the garlic, basil and cheese into the olive oil. Just before serving, pour the oil into the soup, but don't allow it to boil. Serve garnished with basil.

onion, carrots, celery, potatoes, green beans, courgettes, tomatoes, white beans, chicken stock, noodles, garlic, basil, parmesan cheese, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/19109 (may not work)