Vegetable Soup

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The Base:

1/4 cup olive oil

1 onion, finely diced

1 to 2 leeks, washed and thinly sliced

2 carrots, finely sliced

1 stalk celery finely chopped

2 cups chopped canned plum tomatoes

1/2 teaspoon saffron, optional

3 quarts water

Vegetable Additions:

1 soup base (4 servings)

2 boiling potatoes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans

1 cup seeded diced zucchini

1/2 cup pasta like orzo or broken up vermicelli or spaghetti

Salt and pepper