Ingredients:
3 cloves of garlic thinly sliced
1 medium onion, sliced into rings
9 cups of vegetable stock
7 oz green beans, chopped into thirds
5 carrots, chopped
6 stalks of celery, chopped
1 large russet potato, chopped
2 leeks, cut into ¼ inch rings, lighter part only
10 oz of savoy cabbage, sliced thinly
5 oz shelled peas
3 ½ oz soup pasta
1 handful of chopped parsley
Salt and pepper
Preparation:
In a large pot, add onion and garlic. When they begin to turn slightly brown, pour in the vegetable stock, bring to a boil, and simmer for 15 minutes. Add the green beans, celery, potatoes and carrots, and simmer for 10 minutes. Then add the leeks and cabbage, and simmer for another 5 minutes. Lastly, add in the peas and pasta, and simmer for the final 10 minutes. Add in parsley right before serving.
Serves 6-8.
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organic celery, kimberton whole foods.
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| organic onion and garlic, turning roots farm. |
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| organic green beans, kimberton whole foods. |
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| organic russet potato, kimberton whole foods. |
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| organic carrots, kimberton whole foods. |
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| organic soup pasta, kimberton whole foods. |
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| organic savoy cabbage, kimberton whole foods. |
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| organic leeks, kimberton whole foods. |
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| organic peas, kimberton whole foods. |
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| organic flat leaf parsley, kimberton whole foods. |
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| organic vegetable stock, homemade. |
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| pouring in cabbage and leeks. |
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| pouring in peas. |
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| compost reminder: do it if you can! |
