Vegetable Soup Recipe | Food Network

Ingredients

• 1/4 cup olive oil
• 1 onion, finely diced
• 1 to 2 leeks, washed and thinly sliced
• 2 carrots, finely sliced
• 1 stalk celery finely chopped
• 2 cups chopped canned plum tomatoes
• 1/2 teaspoon saffron, optional
• 3 quarts water
• 1 soup base (4 servings)
• 2 boiling potatoes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans
• 1 cup seeded diced zucchini
• 1/2 cup pasta like orzo or broken up vermicelli or spaghetti
• Salt and pepper