This bright soup is so delicious and costs less than $10 to make! Make the most of abundant seasonal produce with this fresh dish starring leeks, potatoes, green beans, and parsley. An herb puree made with parsley and oil adds a richness and shot of vibrant green color. 1 tablespoon plus 2 teaspoons extra-virgin olive oil 2 medium leeks (white and light-green parts only), halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained Coarse salt and ground pepper 5 cups low-sodium chicken broth 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes 1/2 pound green beans, trimmed and halved 4 cups parsley leaves (from 1 bunch) 1. In a medium pot, heat 2 teaspoons oil over medium-high.