Ingredients:
4 tomatoes
2 potatoes
2 sticks leek (only the white part)
400 g. French beans
2 zucchini
200 g. fresh red beans
200 g. fresh white bean
3 tbsp. vermicelli
4 cloves garlic
3 sprigs basil
1 big carrot
100 g. grated cheese
60 ml olive oil
Salt

Preparation and serving:
Peel and dice the potatoes and the carrot. Slice the leek. Dice the zucchini without peeling them. Cut the French beans in 1 cm. pieces. Skin the tomatoes and mash. Put 3.5 l water in a pot and bring it to the boil, then add all of the vegetables. Leave it to cook for 1.5 hours. Somwhere in the middle of the cooking time add salt. When the soup is ready add the vermicelli and leave it to boil for another 10 min. After that add the half of the grated cheese and leave it to boil for 5 more minutes, stirring all the time. Press the garlic together with a pinch of salt. Add to it slowly the olive oil stirring until it gets homogeneous. Add to this mixture a ladle of the soup stirring. Remove the soup from the heat and add the mixture to it. Add the rest of the grated cheese, stir well and serve hot.

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