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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is absolutely delicious on a cold winter day & one of my favourite soups! (Sometimes I add some baby spinach leaves during the last 5 minutes).I'm enjoying a mug-full as I type this. Ingredients:
1/4 cup butter |
1/4 cup olive oil |
2 large carrots, diced |
1 large onion, chopped |
2 stalks celery, thinly sliced |
2 medium potatoes, diced |
1 leek, trimmed,washed & thinly sliced |
3 cups beef broth or 3 cups beef stock |
3 cups chicken broth or 3 cups chicken stock |
1 teaspoon salt |
1 teaspoon pepper |
1 (19 ounce) can diced tomatoes, & juice |
1 zucchini, peeled & diced |
1 (14 ounce) can red kidney beans, drained & rinsed |
1 (14 ounce) can white kidney beans, drained & rinsed |
1/2 cup dried spaghetti, broken into pieces |
parmesan cheese |
Directions:
1. Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
2. Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
3. Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
4. Add beans & spaghetti and simmer for another 15 minutes.
5. Garnish each serving with a shaving of fresh Parmesan.
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