Tomatoes and leeks can adapt to blend well with any mixture of your favorite fresh herbs. Serve this crowd pleaser in deep soup bowls, alongside warm crusty bread. This recipe comes to us from Wendy Rosenoff of WendyRosenoff.com.
Serves 6
- 3 cups vegetable broth
- 1 1/2 cups onions, diced
- 1 cup carrots, chopped
- 1 cup leeks, chopped
- 1/2 cup celery, diced
- 3 cups tomatoes, diced
- 1 cup dry white wine
- 2 bay leaves
- 1/2 teaspoon thyme
- 2 cloves garlic, crushed
- 1/2 cup of any of the following fresh herbs, chopped and mixed together: parsley, chives, basil and/or cilantro
- 1/2 teaspoon grated orange rind
- 1 teaspoon grated lemon peel
In a large pot over medium-low heat, bring broth to a simmer.
Add carrots, onions, leeks, celery, tomatoes, wine, bay leaves and thyme and stir to combine. Raise heat to high and bring to a boil.
When mixture boils, cover and turn heat down to simmer. Simmer broth and veggies in the covered pot for 30 minutes.
Add the crushed garlic and simmer for another 20 minutes.
Add chopped herbs, orange rind and lemon peel, uncover and simmer for another 25 minutes.
Turn off heat and cover. Allow Provencal to stand, covered, for 30 minutes before serving.
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