Instructions

1. Cut the leeks, onions, celery, zucchini, green beans, and carrots into ¼ inch diced cubes.
2. In a 6-qt stockpot, combine 3 Tbsp of the olive oil with the water.  Add the vegetables and sauté over medium-low heat until all the water evaporates.  Do not brown the vegetables.
3. Add the stock and bring to a boil.  Cook at a gently boil for 30 minutes.
4. Meanwhile, in a food processor fitted with the metal blade, basil, garlic, and remaining 3 Tbsp of olive oil.  Pulse until pureed.  If this equipment is unavailable mince these ingredients then add to soup.
5. Stir the puree into the cooked soup.  Do not let the soup return to a boil.  Season, to taste, with sea salt, pepper.  Serve the soup hot.