Ingredients

• 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 freshly ground black pepper

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Instructions

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.