Hearty vegetable soup
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Freeze the season with this make ahead vegetable soup.
Ingredients
2 tablespoons extra virgin olive oil
2 leeks; washed, cut in half length wise, and thinly sliced
3 medium carrots, sliced (about 2 cups)
3 celery stalks, sliced
4 garlic cloves minced
8 cups vegetable stock
4 cups additional soup vegetables (such as zucchini, bell pepper, green beans, mushrooms or parsnips)
2 teaspoons fresh thyme leaves
1 teaspoon fresh oregano
kosher salt and black pepper to taste
12 ounces pasta noodles, cooked (optional)
Instructions
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