Bean Leek And Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an easy and relatively quick soup to throw together. It's chunky and makes a great weekend brunch when you are in a hurry. Chances are you have most of the ingredients in your pantry. Ingredients:
2 tb olive oil, light tasting, not evo |
2 stalks celery, thin sliced |
2 leeks, thin sliced |
3 carrots, peeled and sliced thin |
2 cloves garlic, finely chopped |
1 14 oz can diced tomatoes with basil and oregano |
5 cup chicken broth |
1 14 oz can cannelloni beans |
1/2 cup bow tie pasta |
1 tb pesto |
salt and pepper |
grated parmesan cheese |
Directions:
1. Prepare the vegetables through the garlic.
2. Heat 2 tb light tasting olive oil in a large soup pot. Add the chopped vegetables and cook for 5-7 minutes.
3. Add the tomatoes and chicken broth and continue cooking over medium heat for 20 minutes.
4. Add the beans. pasta, and pesto. Cook until the pasta softens, about 10 minutes.
5. Salt and pepper to taste.
6. Serve sprinkled with grated parmesan cheese. The last is, of course, optional.
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