Vegetable Soup With Basil And Garlic

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 qt water

2 medium leeks (white and pale-green parts only), thinly sliced crosswise

1 medium onion, thinly sliced

2 medium carrots, halved lengthwise and thinly sliced crosswise

3/4 pound potatoes, peeled, quartered lengthwise, and cut into 1/2-inch-thick slices

3/4 pound butternut or other winter squash, peeled and cut into 1/2-inch pieces

1 pound fresh white beans in pods, shelled, or 1 1/2 cups drained cooked white beans

Bouquet garni of 1 celery rib, 3 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 bay leaf tied together with kitchen string

6 ounce green beans, cut crosswise into 1/2-inch pieces

2 small zucchini (1/2 pound), cut into 1/4-inch-thick slices

1 cup elbow macaroni

4 large garlic cloves

Generous handful fresh basil leaves (preferably with blossoms)

1/4 teaspoon salt

1 cup freshly grated Parmesan

1 firm-ripe medium tomato, peeled, seeded, and cut into chunks

1 to 1 1/4 cups olive oil

Special equipment: kitchen string

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