INGREDIENTS

  • 3-4 leaves of leek
  • 2-3 cloves of garlic
  • 1-2 tbsp of olive oil
  • 8 cups of water
  • 4 vegetable bouillon cubes
  • 2 medium size Yukon Gold potatoes
  • 1 large carrot
  • 1 large stick of celery
  • 1 teaspoon each of basil, chervil, and tarragon
  • 1 15 oz can of red kidney beans
  • 1 6 oz can of tomato paste
  • 1/4 of a 16 oz box of penne, ziti, shells, or other pasta of your choice
  • 1 crown of broccoli, separated into florets
  • 1 medium zucchini, diced
  • 1 cup of spinach

INSTRUCTIONS

  1. Julienne the leek into 1 inch long thin pieces.
  2. Mince the garlic.
  3. Heat about 1-2 tablespoons of olive oil in a 5 quart pot
  4. When the oil is sizzling, add the garlic, turn the heat down to medium, then add the leek.
  5. Add 8 cups of water into the pot.
  6. Add 4 vegetable bouillon cubes into the pot. (You can dice them up a little before tossing them in, so that they dissolve faster.)
  7. Peel and dice the potatoes and carrot and throw them into the pot.
  8. Add a teaspoon each of basil, chervil, and tarragon.
  9. Dice the celery and toss it into the pot.
  10. Add the pasta
  11. Let the soup simmer for about 10 min, until the potatoes and pasta are almost done.
  12. Drain the kidney beans and add them to the pot.
  13. Scoop in the can of tomato paste.
  14. Add the broccoli, zucchini, and spinach.
  15. Stir and simmer for another 10 min.

Note: This makes about 8 servings of soup.