1/4 cup olive oil
1 yellow onion diced
1 leek sliced thinly
1 head of celery diced
2 cups of carrots diced
2 cans of diced tomatoes
1 cup of green beans (fresh)
1 1/2 cup of diced potatoes
3 quarts of low sodium vegetable stock or water
1 Tbs minced garlic
1 Tbs dry basil
1 tsp dry parsley
Salt and pepper to taste
Saute the onion, celery, leeks and carrots in
olive oil over a medium flame for 2 minutes, add
the garlic, basil and parsley and continue to cook
for another 3 or 4 minutes. Add the vegetable
stock or water, diced tomatoes, diced potatoes and
green beans simmer for 30 minutes. Taste and
adjust the seasonings with salt and pepper if
necessary. Serves between 6 and 8.