1 c. chopped onions
1 leek or green onion, sliced
2 tbsp. butter
1 c. 2 inch cut green beans
1 c. butter or sm. lima beans or 1 (15 oz.) can white beans
1 c. cubed potatoes
1 1/2 c. chopped, peeled tomatoes, broken up or 1 can whole tomatoes, broken up
6 c. chicken stock
1/2 c. vermicelli, spaghetti or sm. pasta broken in sm. pieces
Salt and fresh ground pepper
1 sm. can tomato sauce
1/4 c. olive oil
2 cloves garlic, finely chopped
2 tbsp. fresh basil or 1 tsp. dry
1/2 tsp. dry thyme
1 c. grated Parmesan cheese

Cook onions and leeks in heated butter until soft. Add green beans, potatoes, tomatoes and their juice and 1/2 the stock. Bring to boil and cook 15 minutes. Add remaining stock and cook 25 minutes more or until potatoes are soft. Add pasta and cook 15 minutes. Season with salt and pepper.

Whisk olive oil and tomatoes in bowl. Add garlic, basil and thyme. Stir mixture into soup and heat before serving. Sprinkle cheese to taste.