Provençal Vegetable Soup

Name: Provençal Vegetable Soup
Ingredients: 3/4 cup, packed fresh basil leaves; 1 ounce, Parmesan cheese, grated (1/2 cup); 1/3 cup, olive oil; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1 tablespoon, olive oil; 1 , medium leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and rinsed thoroughly; 1 , celery rib, cut into 1/2-inch pieces; 1 , carrot, peeled and sliced 1/4 inch thick; , Salt and ground black pepper; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 3 cups, vegetable broth; 3 cups, water; 1/2 cup, orecchiette; 8 ounces, haricots verts, trimmed and cut into 1/2-inch lengths (see note); 1 (15-ounce) can, cannellini or navy beans, drained and rinsed; 1 , small zucchini (about 6 ounces), halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 , large tomato, cored, seeded, and chopped medium

Appetizers
Main Courses
Vegetables

This soup reigns supreme during the summer months in the south of France. Could we create a version for the American table?

SERVES 6 as a main course

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