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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can vary the vegetables to your taste or to whatever is in season and looks good in the garden or farmer's market. The soup derives its flavor mostly from the vegetables, so use a good assortment of the best quality available to you. Read more . And don't worry, there are no actual slugs : ) Ingredients:
1 small leek, white part only |
1/2 small onion |
1 stalk celery |
1 small zucchini |
1 small head broccoli |
6 green beans |
1 medium carrot |
3 tbl olive oil |
2 tbl water |
4 cups chicken stock |
1 lb potato gnocchi (i curve my gnocchi to resemble slugs) |
4 large, ripe tomatoes, peeled and seeded (or a 28 oz can petite diced tomatoes) |
2 medium garlic cloves |
15 fresh basil leaves |
salt and pepper to taste |
Directions:
1. Cut the leek, onion, celery, zucchini, broccoli, green beans and carrots into 1/4 inch dice.
2. Combine 1 1/2 tbl olive oil and water in a large stockpot.
3. Add the vegetables and saute over medium heat until the water has evaporated. Do not allow the vegetables to brown.
4. Add the stock and bring to a boil.
5. Boil gently for 30 minutes.
6. Add gnocchi and cook 5 minutes more.
7. Meanwhile, puree tomatoes, basil, garlic and remaining olive oil in blender until smooth.
8. Stir the puree into the cooked soup and season with salt and pepper to taste.
9. Eat and enjoy! This soup is good both hot and cold
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