Vegetable Soup with Leeks and Zucchini
Rinse the beans and the soup vegetables, trim and cut the soup vegetables into small pieces. Rinse the zucchini, cut lengthwise into quarters and slice. Rinse, trim and thinly slice the leeks. Peel the garlic, finely dice and sweat in hot oil with the leeks. Add the beans, zucchini and soup vegetables and sauté.
Pour in the broth and season with salt and pepper. Simmer about 20 minutes. Blanch the tomatoes, rinse with cold water, peel, halve, remove the seeds and finely chop. Stir and season to taste with basil. Pour the soup into bowls and serve sprinkled with Parmesan.