This recipe is from the post: Veddy Veggie Soup.

Makes about 8-10 servings.

3 leeks, trimmed of dark green parts, halved vertically, well cleaned then diced
2 Tablespoons olive oil
6 cloves fresh garlic, peeled and minced
4 carrots, peeled and diced
6 cups low-sodium or homemade chicken broth (you can use vegetable broth if you prefer)
2 cups of water
1-28 oz. can whole plum tomatoes and their juice
2 Tablespoons of good quality tomato paste, I use concentrated
5 small white or gold potatoes and 5 small red potatoes, skin on, cleaned and cut into bite sized chunks (you can use all red, or a mix of red, white and purple, too)
3/4 lb. of fresh kale, stemmed and leaves chopped into bite sized pieces, or you can use 1/2 of a green cabbage, cored and chopped into bite sized pieces
3/4 lb. fresh green beans, string if needed, and snap into bite sized pieces
1/4 cup chopped fresh italian flat leaf parsley
1/2 cup fresh shredded basil leaves
1 teaspoon dried tarragon leaves, crumbled to release flavor
1 1/2 teaspoons fresh ground black pepper
1/2 generous teaspoon of freshly grated nutmeg
2 teaspoons of Kosher salt
2 Tablespoons unsalted butter
1 Tablespoon sugar

Heat the olive oil in a large stock or soup pot over medium heat and add the leeks. Saute for about 2 minutes, then add the garlic. Saute the garlic for another 2 minutes then add the carrots. Saute until the carrots start to soften, about 3 more minutes. Add the chicken stock, the water, the tomatoes and their juices (rinse the can with a tiny bit more water and throw that in, too…waste not!), then add the tomato paste and the potatoes. Stir well to combine, bring the heat up to medium high and bring to a boil, then reduce the heat to medium low and simmer for 15 minutes, stirring occasionally.

Add the kale, green beans, parsley, basil, tarragon, black pepper, nutmeg, salt, butter and sugar and stir well. Bring back to a simmer and allow to cook until the kale, beans and potatoes are done, about 15-20 minutes, stirring occasionally. When all of the veggies are cooked through, taste and adjust the salt and pepper if needed. Serve with a little fresh chopped parsley for garnish and some toasted bread for dunking.

©2011 Betsy Burts. All reproduction rights reserved.