Cut the leeks, onion, celery, zucchini, green beans, and carrots into cubes. Combine in a 6 qt stockpot 3 tbsp olive oil with the water. Add veges and saute' over medium low heat until all the water evaporates. Do not brown the veges.
Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. In a food processor pulse together the basil, garlic and remaining 3 tbsp olive oil until pureed.
Stir the puree into the cooked soup. Do not let the soup return to a boil. Season to taste with sea salt and pepper, serve soup hot.
Originally Submitted
7/15/2012
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