Vegetable Soup with Sweet Basil

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 extra virgin olive oil
• 3 tablespoons water
• 2 quarts chicken stock
• 4 to 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
• A few drops of Tabasco sauce

Directions

1. Chop the leeks, potato, onion, celery, zucchini, green beans, and carrots into small cubes, each about 1/4 inch.
2. Set a 6-quart stockpot over medium-low heat, then add 3 tablespoons of the olive oil and 3 tablespoons water. Stir in the cut vegetables and cook them gently until the water has cooked away, keeping them pale rather than browned.
3. Pour in the stock and bring the pot up to a boil. Lower the heat so the soup bubbles quietly, then continue cooking for 30 minutes.
4. For the pistou, add the tomatoes, basil, garlic, and the remaining 3 tablespoons olive oil to a food processor. Pulse until the mixture becomes a purée.
5. Blend the purée into the finished soup, but keep it from boiling again. Add salt, pepper, and a few dashes of Tabasco to taste, then serve hot or cold.