Vegetable Soup

Get this all-star, easy-to-follow Vegetable Soup recipe from Cooking Monday-Friday

Directions The Base: In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables...


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

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