INGREDIENTS
- 4 tablespoons olive oil
- 2 tablespoons water
- 2 medium leeks, white part only, diced (about 2 cups)
- 1 large onion, diced (about 1 cup)
- 3 stalks celery, diced (about 1 1/2 cups)
- 1 large potato, peeled and diced (about 2 cups)
- 1 medium zucchini, diced (about 1 1/2 cups)
- 1 / 2 cup green beans cut into 1/2-inch pieces
- 2 large carrots, peeled and diced (about 1 cup)
- 8 cups Wolfgang Puck's® Organic Free Range Chicken Broth
- 1 / 2 cup loosely packed fresh basil leaves
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 cloves garlic
- 1 / 2 teaspoon ground black pepper
Prep: 30 minutes
Cook: 45 minutes
Makes: 8 servings
Cost per recipe: $17.43
Cost per recipe serving $2.18
This recipe uses Wolfgang Puck's® Organic Free Range Chicken Broth
DIRECTIONS:
- Heat 2 tablespoons oil and the water in a 6-quart saucepot over medium-low heat. Add the leeks, onion, celery , potato, zucchini, beans and carrots and cook until the water evaporates, stirring often.
- Stir the broth in the saucepot and heat to a boil. Reduce the heat to low. Cook for 30 minutes or until the vegetables are tender.
- Reserve 5 basil leaves for the garnish. Place the tomatoes, remaining basil, garlic and remaining oil into a food processor. Cover and process until the mixture is smooth.
- Stir the tomato mixture in the saucepot and cook until the mixture is hot. Season with the black pepper. Thinly slice the reserved basil leaves and sprinkle onto the soup before serving.
Tip: You can substitute 1 tablespoon prepared pesto for the remaining basil, garlic and remaining oil in the tomato mixture.