French Mixed Vegetable Soup
serves 4-6
The leeks give this soup its French flair. The short cooking time ensures that all the vegetables retain their own fresh flavor, as well as getting the soup to your table that much quicker.
3 tablespoons unsalted butter
2 large leeks, white parts only thinly sliced
3 carrots, thinly sliced
1 rib celery, thinly sliced
4 small zucchini, sliced into 1/4-inch rounds
1 bouquet garni (1 sprig each of parsley, rosemary and thyme)
1 bay leaf
5 cups low-sodium broth (chicken or vegetable)
1/4 pound macaroni
1 15-ounce can white beans, rinsed and drained
1 lemon, juiced
prep: 15 minutes
total: 45 minutes
can opener
colander
large saucepan
1. Prep the ingredients. Heat the butter in a large saucepan over medium heat. Once it's melted, stir in the leeks, carrots and celery. Season with a light sprinkling of salt and pepper and cook, stirring occasionally, until the vegetables are soft, 6-8 minutes.
2. Add the zucchini, bouquet garni, bay leaf and broth. Bring to a boil then reduce the heat to a simmer and cook 10 minutes.
3. Stir in the macaroni and white beans and cook, stirring occasionally, until the macaroni is just cooked through, 7-10 minutes. Take the pan off the heat and discard the bouquet garni and bay leaf. Stir in the lemon juice and add more salt and pepper to taste.
2. Add the zucchini, bouquet garni, bay leaf and broth. Bring to a boil then reduce the heat to a simmer and cook 10 minutes.
3. Stir in the macaroni and white beans and cook, stirring occasionally, until the macaroni is just cooked through, 7-10 minutes. Take the pan off the heat and discard the bouquet garni and bay leaf. Stir in the lemon juice and add more salt and pepper to taste.
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