INGREDIENTS
•
2 tablespoons olive oil
2 leeks, white parts only, thinly sliced
2 1⁄2 cups green beans cut into 2-inch pieces
2 1⁄2 cups small broccoli florets
2 medium zucchinis, sliced
5 cups vegetable stock (or water)
Salt and freshly ground pepper
2 1⁄2 cup