Matt & I are getting much better at planning our weekly menus so that we use the same ingredient in various meals. This week we had lots of vegetables left over from fajitas, braised pork & pita sandwiches which was a good excuse to make homemade vegetable soup. This soup comes together so quickly I had it all made & ready to eat after work even quicker than one load of laundry (take that Rachel Ray) but still had tons of flavor.
Quick Veggie Soup
1 T olive oil
1 leek sliced (white and light green sections only)
1 carrot sliced
1/2 medium onion sliced
2 ribs celery sliced
2 cloved garlic chopped
2 cups chicken stock (I was lucky to have one bag of Matt's homemade stock left but canned is fine)
1 can white beans, rinsed and drained
1 can crushed fire roasted tomatoes
1 t chopped fresh sage
2 t chopped fresh rosemary
1/2 t chopped fresh thyme
salt & pepper
Heat olive oil in a soup pot over medium heat. Add leeks, carrots, onion, celery and garlic and saute until the vegetables are slightly tender and the onion starts to be come translucent. Add chicken stock, beans and tomatoes (including juice).
Bring to a boil. Turn down heat, add herbs and simmer for 15 minutes.
Salt and pepper to taste.