Potato Bean Soup

This is a quick delicious soup. We just made it from what we had lying around and it turned out so well we decided to write it down. It goes without saying that you can substitute as you see fit.

Saute a sliced leek in olive oil. Add 3 potatoes chopped, 3 carrots chopped, 3-4 cloves of garlic chopped, and 1 zucchini chopped. Saute briefly and then add stock (we used water and a bouillon cube because they don't sell stock in Europe). Add enough to cover veggies and then some. Add more later as necessary. Add two cans of beans (we did white beans and kidney beans) and 1+ can of diced tomatoes. Cook until veggies are tender. Sprinkle in some spices (I used lots of dried basil, some tumeric, and a little paprika). Using a potato masher, mash around the soup a bit so it gets a little thicker. Add a couple handfuls chopped Italian parsley. Serve with fresh grated parmesan on top.

Great with a salad, bread, and good cheese! Also a nice red wine (but that's too hard to come by in Norway)