Categories: soups
Ingredients
- *olive oil
- *leeks, sliced (2-3 depending on flavor wanted)
- *carrots, chopped
- *zucchini, thinly sliced
- *celery, thinly sliced
- *broth (veggie or chicken, as much as needed for your preferred consistency)
- *tomato, chopped
- *frozen spinach, chopped
- *green beans (fresh or frozen)
- *lima beans, frozen
- *red potatoes, chopped
- *1 can cannellini beans, undrained
- *1 can kidney beans, drained and rinsed
- *1 can garbanzo beans, drained and rinsed
- *1 cup elbow macaroni
- *dried thyme to taste
- *dried parsley to taste
- *dried oregano to taste
- *salt and pepper to taste
- *chicken, shredded (baked or boiled)
Directions
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In large soup pot, drizzle olive oil and heat over medium.
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Add leaks, carrots, green beans, lime beans, potato chunks and celery. Stir, cover and cook about 15 minutes, shaking pan occasionally.
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While veggies are cooking, drain and rinse kidney and garbanzo beans. Cut zucchini.
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Once 15 minutes is up, add broth, tomato, zucchini, spinach, beans and spices. Stir well, bring to a boil, then cover, reduce heat and simmer for 20 minutes (or until potatoes are cooked through), stirring occasionally.
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Once 30 minutes is up, or potatoes are cooked through, add pasta (and chicken if using) and simmer for another 10 minutes or until pasta is desired consistency.
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Cover and let sit out for a couple of hours until soup pot has cooled off a bit. Let sit in fridge overnight to let flavors mesh. Reheat and eat.