Corsican Soup

Cut all the vegetables (minus tomatoes and potato) in small cubes, and fry them gently in olive oil for five to ten minutes.

Meanwhile, put tomatoes in boiling water to skin them. Mash them roughly with hands, and add to vegetables along with the beans, garlic (cut in small pieces), tarragon, and the basil – finely chopped or puréed. Add the potato, whole but without the skin.

Add salt and chicken stock and let simmer for 45 minutes or low heat. When the potato looks about to crumble, the soup is almost ready; mash it and stir to add substance.

Serve hot with garlic bread.