Provencal Vegetable Soup

  • 1 cup chopped leaks
  • 1 cup chopped onions
  • 1 cup chopped organic carrots
  • 1 cup chopped celery

Sauté the above ingredients in 2-3 tablsp. olive oil in a large soup pot until soft.

  • 1 14 oz. can of crushed organic fire roasted tomatoes
  • 16 oz. container of organic vegetable stock
  • 16 oz. organic chicken stock
  • ¼ tsp saffron threads
  • ½ cup dried white beans

Stir in the tomatoes, stock, dried white beans and saffron. Bring to a boil and then cover and simmer the soup until the beans are soft.

  • 1 cup of red tomatoes with the skin on cut into cubes.

Add the potatoes and cook until they are almost tender.

  • 2/3 cup whole wheat spaghetti broken into 1 inch pieces

Add the spaghetti and simmer for 10 minutes

  • 1 small package of fresh baby spinach
  • 1 ½ cup basil leaves ,3 garlic cloves, and  1/4 cup olive oil pureed in a food processor

Stir in the spinach and pureed basil and garlic into the soup. Simmer for five minutes. Turn off the heat and let the soup rest for a minimum of 10-15 minutes.

Serve with freshly grated parmesan cheese and a hot, crisp baguette.


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