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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | olive oil | 2 | cups | Leeks, chopped | 2 | teaspoons | garlic minced, finely | 1 | dash | kosher salt | 2 | cups strips or slices | Carrots, sliced into thin coins | 2 | cups | green beans --chopped 3/4 inches | 8 | cups | broth, Vegetable | 4 | cups chopped or sliced | Tomatoes, seeded and chopped | 0.5 | teaspoons | black pepper, ground | 1/4 | cup | fresh parsley, chopped | 2 | teaspoons | freshly squeezed lemon juice |
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Steps
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Sequence
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Step
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| | 1 | Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. | | 2 | Add the carrots, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. | | 3 | Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. | | 4 | Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. |
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