Provencal Vegetable Soup

Name: Provencal Vegetable Soup
Ingredients: 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

14 ingredients

9 steps

Ingredients

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

Directions

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.