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1 Cut The Leeks, Potato, Onion, Celery, Zucchini, Green Beans, And Carrots Into 1/4 Inch Diced Cubes. 2 In A 6-Quart Stockpot, Combine 3 Tablespoons Of The Olive Oil With The 3 Tablespoons Of Water. Add The Vegetables And Cook Over Medium-Low Heat Until All The Water Evaporates. Do Not Brown The Vegetables. 3 Add The Stock To The Pot And Bring To A Boil. Reduce To A Simmer And Cook For 30 Minutes. 4 Meanwhile, Make The Pistou. Put The Tomatoes, Basil, Garlic, And Remaining 3 Tablespoons Of Olive Oil Into A Food Processor. Pulse Until Pur
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