Bring the stock to a boil in a large pot and add the leeks, carrots, zucchini and canned tomatoes with their juice. Bring back to a boil, then reduce the heat slightly, cover and simmer for 15 minutes.
Stir in the green beans, white kidney beans and vermicelli, bring back to a boil, then reduce the heat slightly and simmer for 5 minutes or until all the vegetables and pasta are tender. Season to taste.
Meanwhile, to make the aïllade, use a mortar and pestle to pound the garlic, basil and tomato until smooth. Season to taste.
Ladle the soup into wide bowls and add a spoonful of aïllade and some thin shavings of cheese to each serving.
Cook's tip: Both the soup and the aïllade can be prepared ahead of time. Add the aïllade to the soup when ready to serve.
Variation: Depending on the season, almost any fresh, diced vegetables can be added to the soup and, if supplies are short, you can use frozen vegetables.
Each serving: 13 g protein, 4 g fat of which 1.5 g saturates, 34 g carbohydrate, 12 g fibre, 243 Calories