• 2 medium leeks
  • 2 medium carrots, julienne
  • 2 tbsp. olive oil
  • 2 medium zucchini, sliced
  • 1 can (28 oz) whole tomatoes, undrained, chopped
  • 1 can (15 oz) kidney beans, drained
  • 2 cans (14 1/2 oz) chicken broth
  • 1 tsp. dried Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 4 oz pasta of your choice
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Directions:

  1. Remove roots, tough outer leaves from leeks, leave 4 inches of dark leaves.
  2. Split in 1/2 lengthwise, wash well.
  3. Slice thinly, set aside.
  4. Saute carrots in hot oil in Dutch oven until tender crisp.
  5. Add leeks, saute 5-8 minutes.
  6. Stir in zucchini and next seven ingredients.
  7. Stir well, bring to a boil, add pasta.
  8. Reduce heat, simmer 10-12 minutes or until pasta is tender.
  9. Stir in Cheese and parsley.
  10. Serve with our Garlic Croutons.

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