Southern French Vegetable Soup

Ingredients

• ¼ Cup extra virgin olive oil
• 2 leeks, washed, white and tender green parts, sliced
• 1 large onion, coarsely chopped
• 3 medium-size carrots, chopped
• 1 cup dried white beans such as navy or cannellini, soaked for 2 hours and cooked until tender, about 2½ cups cooked
• 4 medium-size zucchini, cut into ¼-inch slices
• 2 quarts chicken or vegetable broth or water
• 1 bouquet garni
• 1 cup miniature dried macaroni (ditalini)
• ½ pound green beans, preferably small French type, cut into 1-inch lengths
• Salt
• Pepper
• Slices of French bread, toasted
• 8 garlic cloves, peeled
• 2 large bunches of fresh basil, stems removed, 2 cups tightly packed leaves
• 2 teaspoons coarse salt
• 2 cups finely grated Parmesan cheese
• 2 medium-size tomatoes, peeled, seeded, and coarsely chopped
• 1½ cups extra virgin olive oil

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