A nice vegetable soup for autumn or winter. If you enjoy beans, stir some in.
Servings: 8 servings
- 2 tablespoons extra-virgin olive oil
- 1 medium onion approximately 1 cup, 1/4" diced
- 1 large leek approximately 2 cups, 1/4" diced, tough green leaves removed, washed well
- 1 teaspoon minced garlic approximately 2 average cloves
- 28 ounces canned no sodium diced tomatoes
- 1/4 teaspoon crushed hot red pepper
- 2 bay leaves
- 2 quarts low sodium chicken broth heated, (substitute vegetable stock for vegetarian version)
- 1 Parmesan rind
- 1 1/2 cups carrots approximately 4, peeled and 1/4" diced
- 1/2 cup celery with leaves approximately 1 large stalk, 1/4" diced
- 1 1/2 cups Idaho or Russet potato approximately 1 large, 1/2" diced
- 3/4 cup green beans cut into 1" pieces
- 2 cups zucchini approximately 2 small, trimmed and 1/2" diced
- 3/4 cup dry small shell pasta or other small pasta
- salt to taste
- 1/2 cup basil - pine nut pesto or grated Parmesan cheese
- In large 8- quart stock pot heat olive oil over medium heat. Add diced onion and leeks; cook, stirring occasionally, until wilted, about 4 minutes. Add garlic; continue cooking until onion is golden, about 5 minutes.
- To the pot, add diced tomatoes and tomato juices, crushed red pepper, bay leaves, heated chicken broth, and Parmesan rind and bring to a boil.
- Once boiling, add carrots, celery, and potato. Return to boil, reduce heat and simmer 25 minutes. Add green beans, return to a simmer, and cook 20 additional minutes. Add zucchini to stock pot and cook until softened, about 4 minutes.
- Meanwhile, in separate small pot boil water and cook pasta until al dente. Drain.
- Remove bay leaves and Parmesan rind. Stir pasta into soup. Let stand off heat to cool slightly for 5 minutes. If necessary, season to taste with salt and pepper.
- Ladle into bowls and serve with a dollop of pesto or Parmesan, or alternatively, pass pesto and Parmesan
If you enjoy beans add them in with carrots and celery; cooking time may need to be extended.