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Spring Vegetable Soup
http://www.marthastewart.com/632503/spring-vegetable-soup
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Ingredients
categorized
original
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
Coarse salt and ground pepper
5 cups low-sodium chicken broth
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/2 pound green beans, trimmed and halved
4 cups parsley leaves (from 1 bunch)
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Green beans
(
1/2
pound
)
Leeks, medium
(
2
)
Parsley
(
4
cups
)
Russet potatoes
(
1 1/2
pounds
)
Canned Goods
Chicken broth, low-sodium
(
5
cups
)
Cooking & Baking
Olive oil, extra-virgin
(
1 2/3
tablespoon
)
Salt and ground pepper, Coarse
(
1
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,565 recipes
Social Stats
3.0
Rating
1-100
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Recipe Stats
Published August 1, 2011 (1 year ago).
1 person saved this recipe.
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