{Spring Vegetable Soup}

This soup is as bright and nourishing as spring itself. Made with potatoes and green beans

that are in season -- it's a low work intensive, low ingredient, low cost cousin to Julia

Child's Soup au Pistou. Here's how to make it ...

INGREDIENTS:

extra virgin olive oil

2 med leeks (white and green parts), halved lengthwise, cut into 1/4 inch slices and cleaned

coarse salt and ground pepper

5 c. low sodium, organic vegetable broth

1 1/2 pounds russet potatoes, cut into 1/2 inch cubes

1 pound green beans, trimmed and halved

1 bunch parsley, stems and all

ten or so basil leaves

a splash of fresh lemon juice

2-3 cloves garlic (not pictured)

In a pot, heat 2 teaspoons of oil over medium-high. Add leeks and season with salt and

pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6

minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until

potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-

tender, about 6 more minutes.

Meanwhile, in a food processor, combine parsley, basil, garlic, salt, dash of lemon juice

and EVOO until in pesto form or finely chopped. Remove soup from heat and stir in pesto.

Modified slightly from Martha Stewart's Everyday Food Magazine.

For more Tasty Tuesday ideas, click here ...