March 11, 2022

A delicious soup for all occasions, this recipe calls for a wide variety of fresh vegetables that will be sure to satisfy any hungry eater.


  • olive oil
  • 1 leek, thinly sliced (~1 cup)
  • 2 carrots, thickly sliced (~1½ cup)
  • 2-3 ribs celery, thickly sliced (~1 cup)
  • 3 tbsp Stuart's Spices Bouquet Garni
  • 1 28 oz can diced tomatoes
  • 4 cups vegetable broth/stock
  • 1 potato, cut into bite-size pieces
  • ½ cup raw or frozen string beans, cut into half or thirds
  • 1 cup fresh spinach
  • 1 can kidney beans, rinsed and drained
  • Small handful of spaghetti, broken into pieces


  1. Sauté leek in a little olive oil
  2. After a minute, add the carrots and celery and continue to sauté for 3-4 more minutes 
  3. Add the stock, diced tomatoes, potato, and the Bouquet Garni
  4. Bring to a boil and simmer 5 minutes
  5. Add the pasta and string beans
  6. Bring back to a boil and simmer for 10 minutes
  7. Add the kidney beans and spinach, and then continue to simmer for 5 more minutes or until the carrots and potatoes are soft
  8. Adjust seasonings, adding salt and pepper if desired
  9. You can also add extra water or broth if needed


Optional: Take fresh basil, parmesan cheese, and a little of the cooked soup broth and mix in a food processor until it has a fairly smooth consistency, and then pour the mixture back into the soup for a creamier version. 

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