Ingredients

The following ingredients have 9 Servings
  • 2 large leeks leeks (white parts chopped, cleaned tops removed)
  • 8 tomatoes (quartered)
  • 1 medium red onion (chopped (large pieces))
  • 4 whole carrots (chopped (about 1" pieces))
  • 2 cloves garlic (chopped)
  • 2 Tbsp olive oil
  • 8 cups vegetable broth (or chicken broth)
  • 1 Tbsp dried basil
  • 1 tsp ground sage
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 400 degrees.
  • Spread leeks, tomatoes, pearl onions, carrots and garlic on a lipped cookie sheet and drizzle olive oil over vegetables; toss to coat. Season with salt and pepper. Roast vegetables, uncovered, 15-20 minutes, stirring halfway through. Remove from oven, set aside.
  • Pour vegetable broth into Dutch oven; heat on medium high. Add roasted vegetables and stir in basil and sage. Bring to a boil then reduce heat; simmer uncovered about 20 minutes.
  • Add salt and pepper to taste and enjoy.