Seasonal Vegetable Soup

Recipe created by SheKnows on May 19, 2011
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
0
My Rating
(0 ratings)

Prep: 10 min
Cook Time: 15 min
Total: 25 min
Serving: Makes about 12 cups of soup

Grab some fresh, seasonal vegetables from your local farmers market to create this hearty and delicious vegetable soup. Enjoy with a glass of Chianti or Chardonnay.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 large carrots, chopped (about 1 1/2 cups)
1 medium onion, chopped
1 large leek, trimmed, cut lengthwise into four equal pieces and sliced (about 2 cups)
1 cup peeled, cubed potatoes
4 cups vegetable broth
4 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 cups chopped zucchini
1 (28-ounce) can crushed tomatoes
1/2 pound fresh tomatoes, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup uncooked whole wheat elbow pasta

Directions

Place the butter into a large soup pot over medium heat. Once melted, add the carrots, onion and leek, and sauté for 4 minutes. Stir in the potatoes, broth and the water and bring the mixture to a boil. Simmer the soup until the potatoes are just tender, and then add the green beans, zucchini, crushed tomatoes, chopped tomato and beans. Cook the mixture for 8 minutes.
In the meantime, cook the pasta as directed on the package, and then add to the soup. Stir to combine and then serve hot.