Thursday, 10 April 2014

Vegetable Soup


Ingredients:
  • 2 tablespoons olive oil
  • 2 leeks, diced (white parts only)
  • 5 cloves garlic, minced
  • 4 celery stalks, diced
  • 2 carrots, peeled and diced
  • 2 russet potatoes, diced
  • 1 zucchini, diced
  • 5 - 10 crimini mushrooms, quartered
  • 5 cups vegetable broth
  • 2 rosemary stems, chopped
  • 3 sage leaves, chopped
  • 1 (15 ounce can) garbanzo beans, drained
  • 2 cups baby spinach
  • kosher salt and fresh cracked pepper
Instructions:
  1. Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.
  2. Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.
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