Provencal Vegetable Soup - cooking recipe

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

Preparation

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