Provencal Vegetable Soup - cooking recipe

Ingredients

1 None onion, peeled and finely diced
1 None leek, sliced into rings
150 g carrots, peeled and sliced
50 g celery, diced
200 g potatoes, peeled and finely chopped
200 g green beans
300 g courgettes, sliced
250 g tomatoes, chopped
1 can (425g) white beans
400 ml chicken stock
100 g noodles
5 cloves garlic, peeled and chopped finely
1/2 bunch basil, chopped
50 g Parmesan cheese, grated
100 ml olive oil

Preparation

Cook the vegetables in the chicken stock over a low heat for about 25 mins. About 5 mins before the end of cooking, add the noodles and the white beans. Season to taste. When the noodles are tender, stir the garlic, basil and cheese into the olive oil. Just before serving, pour the oil into the soup, but don't allow it to boil. Serve garnished with basil.