Hearty Old-Fashioned Minestrone Soup With Potatoes And Leeks

Cut leeks and fennel

1. Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
2. Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise.

Sauté the vegetables

1. Heat olive oil in a large pot and over medium heat. Add leeks, celery, carrots and ½ teaspoon of salt and and sauté for 5-7 minutes until vegetables are soft. Add garlic and sauté for 30 more seconds.

Add potatoes and beans

1. Add in fennel, potatoes, both types of beans, rosemary
2. Dilute tomato paste in 1 cup of broth and add it into a pot.

Pour in vegetable broth

1. Add 6 cups of broth, 1 teaspoon of salt, ¼ teaspoon of pepper, bring the soup to a boil, then reduce to simmer and cook for 10 minutes.

Cook couscous

1. Stir in couscous and cook soup for 10 more minutes or until couscous is soft. If the soup gets too thick, you can add an additional 1 cup of broth.

Serve

1. Adjust the seasoning, turn off the heat and serve with the sprinkling of parsley.