Provencal Vegetable Soup

• 1 leek, or 1 bunch green onions
• 2 1/2 qt. water
• 1 onion, diced
• 2 c. cut green beans
• 2 c. diced potatoes
• 2 c. diced carrots
• 2 c. diced tomatoes
• 1 Tbsp. salt
• 2 c. zucchini, diced
• 2 lg. cloves garlic
• 2 Tbsp. chopped fresh basil or 1 Tbsp. dried
• 2 Tbsp. tomato paste
• 1/4 c. grated parmesan cheese
• 1/4 c. olive oil

1. In 2 1/2 qts. water cook together leek, onion, green beans, potatoes, carrots, tomatoes and salt.
2. Cook for 45 minutes or until tender.
3. In the last 1/2 hour, add zucchini.
4. If you're using any frozen vegetables, add them the last 15 minutes.
5. Add salt and pepper to taste.
6. Prepare a garlic paste by crushing together garlic and basil.
7. Gradually work in tomato paste, parmesan cheese, and olive oil.
8. Add a few Tbsp. of the broth to the garlic paste, mix well, then stir the paste into the soup.
9. Heat 5 minutes. Serves 8.

green onions, water, onion, green beans, potatoes, carrots, tomatoes, salt, zucchini, cloves garlic, fresh basil, tomato paste, parmesan cheese, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20445 (may not work)