Bean Leek And Vegetable Soup
From rottman 15 years ago
- 30 minutes to make
- Serves 4
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 shopping list
- 2 stalks celery, thin sliced shopping list
- 2 leeks, thin sliced shopping list
- 3 carrots, peeled and sliced thin shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 14 oz can diced tomatoes with basil and oregano shopping list
- 5 cup chicken broth shopping list
- 1 14 oz can cannelloni beans shopping list
- 1/2 cup bow tie pasta shopping list
- 1 tb pesto shopping list
- salt and pepper shopping list
- grated parmesan cheese shopping list
How to make it
- Prepare the vegetables through the garlic.
- Heat 2 tb light tasting olive oil in a large soup pot. Add the chopped vegetables and cook for 5-7 minutes.
- Add the tomatoes and chicken broth and continue cooking over medium heat for 20 minutes.
- Add the beans. pasta, and pesto. Cook until the pasta softens, about 10 minutes.
- Salt and pepper to taste.
- Serve sprinkled with grated parmesan cheese. The last is, of course, optional.
People Who Like This Dish 2
- minitindel THE HEART OF THE WINE COUNTRY, CA
- crazeecndn Edmonton, CA
- rottman Nottingham, MD
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The Rating
Reviewed by 1 people-
OK ROTTMAN I GOT MY SPOON READY BRING IT ON LOL
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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