Stuart's Spices

3 Ratings
Delicious soup for all occasions


  • olive oil
  • 1 leek, thinly sliced (~1 cup)
  • 2 carrots, thickly sliced (~1½ cup)
  • 2-3 ribs celery, thickly sliced (~1 cup)
  • 3 Tbsp Stuart's Spices Bouquet Garni
  • 1 can diced tomatoes, 28 oz
  • 4 cups vegetable broth/stock
  • 1 potato, cut into bite size pieces
  • ½ cup raw or frozen string beans, cut in half or thirds
  • 1 cup fresh spinach
  • 1 can kidney beans, rinsed and drained
  • Small handful of spaghetti, broken into pieces


  1. Sauté leek in a little olive oil. After just a minute, add carrots and celery, and continue to sauté 3-4 more minutes.
  2. Add stock, diced tomatoes, potato, and Bouquet Garni. Bring to boil and simmer 5 minutes.
  3. Add pasta and string beans, bring back to boil and simmer 10 minutes.
  4. Add kidney beans and spinach, and continue to simmer 5 more minutes, or until carrots and potatoes are soft.
  5. Adjust seasonings, adding salt and pepper if desired. Add water or broth if needed.


Optional: Take fresh basil, parmesan cheese and a little of the cooked soup broth, mix in food processor until it has a fairly smooth consistency, and pour into soup