This delicious soup gets it flavor from sautéing all your vegetables with herbs and garlic before adding either, vegetable, chicken or meat broth
Cut the leeks in half, rinse well as leeks are filled with sand. Cut into 1/4 wide slices
Peel and chop the carrots into 1/4"- 1/2" pieces
Clean and chop the celery into 1/4-1/2" pieces
Chop your herbs, set aside
In a soup pot, add garlic, hot pepper and olive oil, lightly brown the garlic, on medium low heat
When the garlic is golden, add the leeks, stirring, continue cooking until the leeks begin to soften, the add the carrots, celery, parsley, thyme, salt and pepper. Stirring, saute for a few minutes.
Add the drained beans, then pour the broth into the pot, bring the liquid to a boil, then turn to a low heat and simmer for 60-80 minutes. Soup is ready when the vegetables are soft.
If you like serve with parmesan cheese