- 4 tablespoons essential olive oil
- 2 cups chopped leeks, white-colored part only (from roughly 3 medium leeks)
- two tablespoons finely minced garlic clove
- Kosher salt
- 2 cups carrots, peeled and chopped into models (roughly 2 medium)
- 2 cups peeled and diced taters
- 2 cups fresh eco-friendly beans, damaged or reduce 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomato plants
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground pepper
- 1/4 cup packed, chopped fresh parsley leaves
- one to two teaspoons freshly squeezed fresh lemon juice
Heat the essential olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add some leeks, garlic clove, along with a pinch of salt and sweat until they start to soften, roughly 7 to eight minutes. Add some carrots. taters. and eco-friendly beans and then prepare for four to five more minutes, stirring from time to time.
Add some stock, boost the heat to high, and produce to some simmer. Once simmering, add some tomato plants, corn kernels, and pepper. Lessen the heat to low, cover, and prepare before the vegetables are fork tender, roughly 25 to half an hour. Remove from heat and add some parsley and fresh lemon juice. Season, to taste, with kosher salt. Serve immediately.
Recipe thanks to Alton Brown, 2004