Note: Most of the time I double the recipe so it feeds both of us all week for lunch.
-1 tablespoon plus 2 teaspoons extra-virgin olive oil
-2 medium leeks (white and light green parts only), halved lengthwise cut into 1/4 inch slices, rinsed well, and drained
-coarse salt and ground pepper
-5 cups low sodium chicken broth (I used vegetable broth)
-1 1/2 pounds russet potatoes, peeled and cute into 1/2 inch cubes
-1/2 pound green beans, trimmed and halved
-4 cups parsley leaves (from 1 bunch)
1. In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.
2. Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.