Corsican Soup

• 4 whole Carrots
• 2 stalks Celery
• 2 whole Courgettes
• 20 whole Plum Or Cherry Tomatoes
• 1 cup Dry White Beans (best Use Flageolets Beans), Soaked Overnight
• 8 cloves Garlic
• 1 sprig Fresh Tarragon
• 1 whole Giant Handful Of Basil
• 1 whole Big Potato
• 3 cups Chicken Stock
• 1/2 teaspoons Salt

1. Cut all the vegetables (minus tomatoes and potato) in small cubes, and fry them gently in olive oil for five to ten minutes.
2. Meanwhile, put tomatoes in boiling water to skin them. Mash them roughly with hands, and add to vegetables along with the beans, garlic (cut in small pieces), tarragon, and the basil - finely chopped or pureed. Add the potato, whole but without the skin.
3. Add salt and chicken stock and let simmer for 45 minutes or low heat. When the potato looks about to crumble, the soup is almost ready; mash it and stir to add substance.
4. Serve hot with garlic bread.

carrots, stalks celery, courgettes, tomatoes, white beans, garlic, tarragon, handful of basil, potato, chicken, salt

Taken from tastykitchen.com/recipes/soups/corsican-soup/ (may not work)