Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.

In a 6-quart stockpot, combine 3 tablespoons olive oil with 3 tablespoons water. Add the vegetables and saute, over medium-low heat, until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, make a puree with the tomatoes, basil leaves, garlic, and remaining 3 tablespoons olive oil. Add the puree to the cooked soup. Stir thoroughly. Do not boil again.

Season to taste with salt and pepper. Serve hot or cold from a tureen or in individual bowls.

This recipe yields 6 servings.

Nutrition per serving: Calories 301; Fat 19g; Carbohydrates 23g; Cholesterol 0mg; Sodium 273mg; Protein 12g; Fiber 5g; Calories from Fat 57%; Calories from Carbs 31%.

Comments: The distinctive flavor of this Provencal soup can only be achieved with fresh tomatoes and fresh basil added at the last moment.

Wine recommendation: We generally do not serve wine with this soup.