For the soup:
1 tablespoon (15 ml) olive oil
2 medium onions, cut into 1/2 in (1 cm) dice
2 medium carrots, cut into 1/2 in (1 cm) dice
2 medium zucchini (courgettes), cut into 1/2 in (1 cm) dice
1/4 lb (125 g) green beans (haricots) cut into 1 in (2.5 cm) pieces
3 medium tomatoes, peeled, seeded, and cut into 1/2 in (1 cm) dice
8 garlic cloves, finely chopped
1/2 lb (250 g) potatoes, cut into 1/2 in (1 cm) dice
3 cups (750 ml) low-fat chicken broth, vegetable broth, or water
1 cup (250 ml) chick peas (garbanzos) or canned bean of your choice, rinsed and drained
Salt and freshly ground black pepper to taste
For the Pistou:
1 cup (250 ml) packed fresh basil leaves
1 tablespoon (15 ml) olive oil
2 cloves garlic, finely chopped
1/2 cup low-fat chicken broth, vegetable broth, or water
Salt and freshly ground black pepper to taste
For the garnish:
2 tablespoon (30 ml) grated Parmesan cheese
Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese.
Serves 4 to 6.