Soupe Au Pistou - Provençal Vegetable Soup With Herb Puree - cooking recipe

Ingredients

4 None tomatoes
5 tbsp olive oil, divided
1/2 lb green beans, cut into pieces
1/2 lb carrots, peeled and sliced
1/2 lb zucchini, sliced
1 None leek, sliced
1 lb potatoes, peeled and chopped
1 can (15oz) Cannellini beans, drained
2 cloves garlic, peeled and chopped finely
1/2 tsp sea salt
3-4 stems basil
1/2 cup Parmesan cheese

Preparation

Plunge the tomatoes in boiling water, remove the skins, and cut them into pieces. Heat 2 tbsp. of the oil in a large saucepan and saute the green beans, carrots, zucchini, leek, potatoes and tomatoes for about 10 mins. Season to taste and add the cannellini beans. Add 4 cups of water, cover and simmer for about 30 mins. Season to taste.
For the herb puree: blend the garlic, sea salt, basil and cheese in a food processor until smooth and stir in the remaining olive oil. Serve with the soup.