Ingredients --- FOR THE SOUP --- 1 tablespoon olive oil 2 each onions, cut into 1/2 inch dice 2 each carrots, cut into 1/2 inch dice 2 each zucchini, cut into 1/2 inch dice 1/4 pound green beans, cut into 1 inch pieces 3 each tomatoes, peeled, seeded, cut into 1/2 inch dice 8 each garlic, cloves, finely chopped 1/2 pound potatoes, cut into 1/2 inch dice 3 cup chicken broth, low-fat or vegetable broth or water 1 cup chick peas, or garbanzos, or canned bean of your choice, rinsed, drained 1 salt, to taste 1 pepper, to taste     --- FOR THE PISTOU --- 1 cup basil, leaves, fresh, packed 1 tablespoon olive oil 2 each garlic, cloves, finely chopped 1/2 cup chicken broth, low-fat, or vegetable broth or water 1 salt, to taste 1 pepper, freshly ground     --- FOR THE GARNISH --- 2 tablespoon parmesan cheese, grated Directions: Begin by making the soup. Heat the olive oil in a large soup pot over moderate heat, and cook the onions and carrots for 5 to 10 minutes, until soft but not brown. Add the remaining ingredients and bring to a boil. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the vegetables are tender. For the pistou, combine all ingredients in a blender or food processor and puree until smooth. To serve, ladle the soup into bowls and top with about 2 tablespoons (30 ml) of pistou and one (15 ml) of grated cheese. Served with thick slices of toasted garlic bread, this dish is a meal in itself. Serves 4 to 6.