This savory vegetable soup is a satisfying meal to serve towards the end of summer as produce is at the height of harvest and the evenings begin to cool off. To make this soup extra special, top it with a scoop of homemade basil pesto. I developed this soup for the low-FODMAP diet, so if you're not on this diet use the whole leek (white and green parts).
Ingredients
1 tablespoons
garlic infused olive oil
2 cups
finely chopped
leeks
(green parts only)
1 teaspoons
sea salt
4 cups
chicken bone broth
(or vegetable broth)
1 cups
frozen corn
(or fresh raw corn cut from the cob)
2 cups
diced tomatoes
1 cups
green beans
cut into 1-inch pieces
1 cups
diced
carrots
1 cups
diced
red potatoes
1 cups
shredded
green cabbage
1
parmesan rind
1 tablespoons
minced
fresh oregano
¼ teaspoons
crushed red pepper flakes
¼ teaspoons
freshly ground
black pepper
½ teaspoons
red wine vinegar