Vegetable Soup with Sweet Basil

Prep vegetables: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes. Cook the vegetables: 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. Add stock and simmer: Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes. Make the basil pistou: Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed. Stir the purée into the cooked soup: Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold.