I love making a harvest vegetable soup. The best part of this soup is you can add any of your favorite seasonal vegetables and enjoy!
You can add red potatoes, beans or pasta if you wish to make this a heartier soup.
Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper; cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes.
While soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. Swirl basil mixture into the soup just until combined and serve.
To clean your leeks!
Note: You can also dice up the leeks and place in a bowl of water and twirl around using your hands then drain.