April 30, 2021


1 leek, about 1 cup thinly sliced

2 carrots, about 1½ cup thickly sliced 

2 - 3 ribs celery,  about 1 cup, thickly sliced

3 Tbsp. Stuart’s Spices Bouquet Garni

1  28 oz. can diced tomatoes

4 cups vegetable broth/stock

1 potatoes, cut into bite size pieces

½ cup raw or frozen string beans, cut in half or thirds

1 cup fresh spinach

1 can kidney beans, rinsed and drained

Small handful of spaghetti, broken into pieces, or other pasta

  1. Saute leek in a little olive oil. After just a minute, add the carrots and celery, and continue to saute 3-4 more minutes
  2. Add stock, diced tomatoes, potato and Stuart’s Spices Bouquet Garni. Bring to boil and simmer about 5 minutes
  3. Add pasta and string beans, bring back to boil and simmer 10 minutes
  4. Add kidney beans and spinach, and continue to simmer 5 more minutes, or until carrots and potatoes are soft
  5. Adjust seasonings, adding black pepper, salt if desired. Add water or broth if needed

Optional: Add Stuart’s Spices garlic granules when you add the Bouquet Garni

Another option: Take fresh basil, parmesan cheese and a little oil or a little of the cooked soup broth, mix in small food processor until fairly smooth consistency, and pour this slurry into soup.

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