Vegetable Soup

2 tbsp. olive oil
1 cup chopped onion
2 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
2 small red potatoes, peeled and diced
1 tsp. salt
4 to 6 cups chicken stock
1 28-oz. can diced tomatoes with liquid
1 15-oz. can white beans, rinsed and drained
1/2 cup broken vermicelli pasta
1/4 cup chopped fresh basil or 1 tsp. dried, crumbled
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

In a large stock pot, heat the oil on high. Add the onion, carrots, celery, garlic, potatoes and salt. Cook to soften, about 5 or 10 minutes. Add the stock, bring this to a boil, reduce to medium-low and cook, covered, for 15 minutes. Add tomatoes, beans, vermicelli and basil and bring to a boil again, reduce heat and cook, covered, for another 15 minutes. Transfer 1 cup of soup solids to food processor or blender and puree, then stir back into the soup. Season with salt and pepper. Top each bowl with parmesan.