Navy Bean and Leek Soup

A simple vegetarian bean soup to balance the indulgences of the holidays.
1 onion, diced
2 carrots, peeled and diced
2 leeks, trimmed, cleaned and diced
2 cloves garlic, minced
1 can Navy or Great Northern Beans
1 quart vegetable (or chicken) broth
1 dozen grape tomatoes, halved
1 tsp herbes de Provence, or Italian herbs
2 medium Yukon Gold potatoes, peeled and diced
generous palmful fresh flat-leaf parsley, chopped

Sauté the carrot and onion in a soup pot in a dash of olive oil for about 10 minutes.

Add the leek along with 2 tablespoons water. Cook the leak, allowing the water to evaporate.

Continue sautéing until the leek is just wilted and aromatic. Add the garlic and cook another 2-3 minutes.

Add the beans, broth and parsley and bring to a gentle boil.

Season to taste with salt and pepper. Reduce heat to a simmer, stir and allow to cook about 15-20 minutes.

Meanwhile, sauté the tomatoes in a skillet over high heat in a dash of olive oil.

Let the tomatoes sizzle and caramelize as they break apart and deepen their flavor. Add the potatoes and the tomatoes to the soup and bring to a simmer. Cook for another 10-15 minutes, until the potatoes are just cooked through.

Serves 4-6.