Originally inspired by a soup from Kauai, it’s delicious even when you change some of the ingredients.
- 2 to 3 tbls extra virgin olive oil
- 1 heaping cup diced shallots
- 1 leek, end trimmed and chopped
- 4 to 5 cloves garlic
- 1 tsp dried thyme
- 1/4 tsp crushed red chili flakes (optional)
- 2 to 3 tbls Herbamare
- 1 tsp ground black pepper
- 1 large yam peeled and diced
- 1 pound asparagus, ends trimmed and chopped
- 4 cups diced tomatoes
- 2 cups cooked garbanzo or cannellini beans
- 6 cups water, vegetable stock, or chicken stock
- 1 large handful fresh basil leaves
Heat an 8-quart stockpot over medium heat. Add the oil, then add shallots and leeks; sauté for about 5 to 10 minutes. Add garlic, thyme, chili flakes, salt and pepper; sauté a minute more. Add yams, asparagus, tomatoes, beans, water, and basil; cover and simmer for about 25 minutes.
Puree in batches, taste and adjust salt and seasonings if necessary. Leftovers can be frozen in jars for future use.
Yields: 8 to 10 servings