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6 cups water 1 sprig fresh thyme or 1/4 teaspoon dried thyme 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) 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, cut up Freshly grated Parmesan cheese Freshly ground black pepper |
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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 and 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.
Ladle soup into warmed soup bowls. Top each with 1/2 teaspoon of the butter. Serve with Parmesan and pepper, if desired.
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