Vegetable Soup

Name: Vegetable Soup
Ingredients: 1/4 cup olive oil; 1 onion, finely diced; 1 to 2 leeks, washed and thinly sliced; 2 carrots, finely sliced; 1 stalk celery finely chopped; 2 cups chopped canned plum tomatoes; 1/2 teaspoon saffron, optional; 3 quarts water; 1 soup base (4 servings); 2 boiling potaotes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans; 1 cup seeded diced zucchini; 1/2 cup pasta like orzo or broken up vermicelli or spaghetti; Salt and pepper

13 ingredients

10 steps

Ingredients

1/4 cup olive oil
1 onion, finely diced
1 to 2 leeks, washed and thinly sliced
2 carrots, finely sliced
1 stalk celery finely chopped
2 cups chopped canned plum tomatoes
1/2 teaspoon saffron, optional
3 quarts water
1 soup base (4 servings)
2 boiling potaotes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans
1 cup seeded diced zucchini
1/2 cup pasta like orzo or broken up vermicelli or spaghetti
Salt and pepper

Directions

1

In a large saucepan heat the olive oil.
2

When hot, add the onions, leeks, carrots and celery.
3

Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water.
4

Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender.
5

Season to taste with salt and pepper.
6

Divide the soup base into 2 containers and freeze until you are ready to use
7

Bring soup base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water).
8

Add potaotes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or unilt all the ingredients are tender.
9

Serve as is or with pistou or rouille (see below).
10

4 servings