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6 cups water
1 sprig fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
1 small head garlic, cloves separated, peeled and crushed
(about 1/3 cup)
1 1/2 cups carrots, cut into 1/4-inch dice
3 cups thinly sliced leeks (white part only)
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2 1/2 cups diced onions
1 3/4 cups diced (1/2 inch) all-purpose potatoes
2 1/2 cups zucchini, quartered lengthwise and sliced 1/2 inch
thick
1 1/4 cups broken-up spaghetti or short macaroni
1 cup green beans, trimmed and cut into 1/4-inch pieces
4 teaspoons butter (no substitutes), cut up
Freshly grated Parmesan cheese (optional)
Freshly ground pepper (optional)
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1. Combine water, thyme, bay leaf, salt
and garlic in large Dutch oven. Bring to boil over medium-high
heat. Add carrots; return to boil. Reduce heat and simmer,
partially covered, 5 minutes. Repeat with leeks, then onions,
then potatoes, then zucchini, simmering 5 minutes after each
addition. Return to boil; add pasta and cook, covered, stirring
occasionally, 8 minutes. Add green beans and cook until vegetables
are tender and soup is thick, 7 to 8 minutes more. Discard
bay leaf.
2. Ladle soup into warmed soup bowls.
Top each with 1/2 teaspoon butter. Serve with Parmesan and
pepper, if desired.
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