Packed full of vegetables and beans, this is a filling and family-favorite soup.
1 1/2 cups canned cannelloni beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 Tbsp olive oil
2 stalks celery, sliced
½ pound zucchini, cut in pieces
½ pound baby carrots, sliced
1 large potato, peeled, diced
1 cup canned tomato sauce
7 cups “chicken” stock (pareve chicken soup mix)
salt and pepper to taste
1. In a large pot, saute onion, garlic and leeks in olive oil.
2. Add celery, carrots, zucchini and potatoes. Saute for ten more minutes.
3. Add tomato sauce, chicken sauce and beans. Bring to a boil.
4. Cook on a low flame for 2 hours.