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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a good warming soup, perfect for those chillier nights during the summer. Very healthy and vegan if you leave off the parmesan cheese. Ingredients:
1 tablespoon olive oil |
1 lb leek, rinsed and diced |
1 cup carrot, diced |
1 tablespoon water |
6 -8 cups vegetable broth |
1/2 cup small shell pasta (alphabet is fun) |
19 ounces cannellini beans, rinsed and drained |
1 cup green beans, sliced |
1 cup zucchini, diced |
1 cup frozen baby peas (or fresh) |
1 cup asparagus, trimmed and diagonally sliced |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
2 green onions, coarsely chopped |
1 garlic clove, minced |
salt and pepper |
parmesan cheese (optional) |
Directions:
1. In a large pot, heat oil over medium heat.
2. Add leeks, carrots and water. Cover and cook until the leeks are very tender, 15 minutes. Don't allow to brown.
3. Add 6 cups broth and bring to a boil.
4. Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
5. Add beans, green beans, zucchini, peas, and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, 8 minutes.
6. In a small bowl mix parsley, basil, green onions and garlic. Stir into simmering soup.
7. Add additional broth to thin soup if neccesary.
8. Season with salt and pepper.
9. Top with parmesan if desired.
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