This soup is an adaptation of Ina Garten’s Provencal Vegetable Soup, which is fantastic on it’s own. I made a few adjustments to make it vegan and to improve it’s nutrition content slightly.
I am a big fan of Ina Garten. I watch her show when I need to feel like all is right in the world. Not only is she a fantastic chef, but she also appears to be a fantastic dinner companion. Her calm demeanor is so soothing, and she makes entertaining look effortless. When my husband and I play “Who Would You Invite To Your Make Believe Dinner Party?” She is always on my list.
For a period of about three months in my early twenties, I lived on Long Island for my first assignment as a Pharmaceutical Rep., and The Hamptons was part of my sales territory. As a fan of Ina’s show on the Food Network, I knew that she lived somewhere in The Hamptons. Each time I was making sales calls in that area I would drive around the nearby neighborhoods hoping to catch a glimpse of her or her beautiful, Nantucket style home. Yes, I was totally trying to stalk her. Even after switching to a most plant based diet, I still love watching her show, and reading her recipes.
This soup has a beautiful medley of flavors including leeks, onions, carrots, potatoes, green beans, cannellini beans and then the most important ingredient of all: saffron. It’s the saffron that gives this soup it’s luxurious and rich flavor. I have made similar soups before without the saffron, and it’s just not the same. I do understand that saffron is no friend to the budget conscious, but a little goes a long way, so one purchase should last you quite a while, and trust me, it’s worth it.
I hope this soup warms you during these cold winter months!
The hearty texture and rich flavor of this soup make it irresistible.
- 2 c. Leeks Chopped, White and Light Green Parts
- 2 c. Onions Diced
- 1 lb Yukon Gold Potatoes Unpeeled, Diced into 1 inch Cubes
- 3 c. Carrots Diced
- 1/2 lb Fresh Green Beans Ends Trimmed, Cut in Half
- 28 oz Cannellini Beans Rinsed and Drained
- 1 Tsp Saffron Threads
- 3 Quarts Vegetable Stock
- 3/4 Tbsp Salt
- 1 Tsp Black Pepper
- 2 Tbsp Olive Oil
In large pot, heat 2 tbsp of olive oil over medium heat.
Add onions. Cook for 5-7 minutes or until translucent.
Add leeks, carrots, potatoes, S&P. Cook for another 5 minutes.
Add the vegetable broth and saffron. Bring to a boil, then reduce heat to med/low and simmer, uncovered for about 30 minutes, or until the vegetables are tender.
Add the green beans and cannellini beans. Cook for another 15 minutes uncovered.
Serve immediately and enjoy!