Provencal Vegetable Soup | Cook Smarts

Ingredients

• 2 cloves Garlic, peeled
• 1 oz Cheese, parmesan, chopped
• 1 1/2 oz Basil leaves, fresh
• 1/4 cup Oil, olive
• 2 Leeks, chopped
• 8 oz Carrots, diced
• 8 oz Green beans, trimmed and diced
• 1/2 cup Sun-dried tomatoes in oil, drained and chopped
• 1 can Beans, any white (14 oz / 397 g), drained and rinsed
• 1 Tbsp Oil, olive
• 6 cups Stock, any type
• 1 rind Cheese, parmesan (opt)
• 2 oz Pasta, macaroni (sub any small pasta shape)
• 1 tsp Lemon juice