The name is lame, I know. I couldn't come up with anything more creative and the wild has just been calling me lately. So there you have it.
1 tbsp Olive oil
4 Leeks; prepared, cut lengthwise an chopped into half moons.
3 Garlic cloves; chopped
5-6 Cups low-sodium vegetable stock
1 tbsp Low sodium soy sauce
1 tbsp Fresh ground black pepper
1 tsp Garlic powder
3 Small purple potatoes; chopped into fourths
3 Small red potatoes; chopped into fourths
4 Small yellow potatoes; chopped into fourths
2 Handfuls fresh spinach
6 Cremini mushrooms; chopped into fourths
1 Cup fresh French beans
5-6 Baby zucchini; halved lengthwise
1 cup Pasta
Begin by melting the oil over medium heat in a large stock pot. Add in leeks and garlic cloves. Cook covered until leeks are tender (DON’T BURN!). Next add in 4 cups vegetable stock, soy sauce and spices. Let simmer covered for 5 or so minutes (releases flavors). Next add in potatoes. Reduce heat and simmer for 15mins, covered. Add spinach. Remove half the batch and blend- then add back to pot. Turn heat back up to medium high and add in mushrooms, French beans, zucchini and pasta (I chose whole grain penne. So if you’re using a lighter pasta, add vegetables first and cook for a bit before adding in the pasta). Cook until all vegetables and pasta are cooked. Voila!