Soupe au Pistou (Provencal Vegetable Soup)

• 4 quarts water
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup diced onions
• 1 1/2 cups diced green beans
• 2 cups diced zucchini
• 1 1/4 pounds canned red kidney beans
• 4 cloves garlic chopped fine
• 1/2 cup tomato paste
• 3 tablespoons basil, fresh or dried, chopped
• 2 tablespoons olive oil
• 1 cup Swiss cheese finely grated
• 1 cup Parmesan cheese finely grated
• 1 cup other grated cheeses (optional)
• Salt and pepper to taste

1. In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini.
2. Cook 20 minutes.
3. Remove from heat.
4. Drain kidney beans and add them to the soup.
5. Mix oil, tomato paste, garlic and basil.
6. Pour into the soup and stir well.
7. Before serving, sprinkle grated cheese to taste in a bowl or mug.
8. Pour soup over cheese.

water, carrots, potatoes, onions, green beans, zucchini, beans, garlic, tomato paste, basil, olive oil, swiss cheese, parmesan cheese, cheeses, salt

Taken from cooking.nytimes.com/recipes/5233 (may not work)