Preparation

Boil the saltwater.
Add pasta and potatoes, cook for about 15 minutes until pasta is al dente and the potatoes are soft.
Heat the margarine or butter in a pot.
Add the leek and stew.
Pour the vegetable soup over the leek and cook for about 10 minutes.
Add leek to pasta and potateos.

Ingredients

  • 2 to 3 l (0.5 to 0.8 gal) saltwater
  • 300 gr (0.66 pounds) colored pasta
  • 2 potatoes, pealed, cut into small cubes
  • 1 tablespoon margarine or butter
  • 600 gr (1.3 pounds) leek, cut in small slices
  • 1 dl (3.4 fl. Ounces) vegetable soup