Leeks

I've been making a lot of vegetable-based dishes recently, and just put together a Mediterranean 3-bean soup, based on a recipe in my Italian cookbook (not in Italian, but about Italian food). I think it turned out ok...pretty tasty, not too overpowering, and the bean combination is filling. I made it for a potluck later on today so we'll see how it is received. Basic recipe includes kidney beans, garbanzo beans, green beans, leeks, veggie stock, garlic, and celery.

While making it, I learned that you eat the bottom (onion-y) part of leeks--not the large, green, stalky/leafy part. This knowledge probably would have helped me the last time I made minestrone soup, which ended up being pretty bad. Probably because I used the wrong part of the leek. And now that I actually know how to cut/use them, I think I like them.

Live and learn...