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In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
Serve hot. You can garnish with chopped parsley or dill.