Thought I'd share our new favorite soup from the pages of Better Homes and Gardens. I had NO hopes for this the first time I made it. I picked it solely for the name - sure to impress Dan, who is in a "we have to eat healthier this year" state of mind. I'm not usually a fan of kale, but it's wonderful in this. The red wine vinegar is a must, it really makes this soup special. We ALL loved it - the four of us finished it off the first night. It's that good, and just 90 calories a serving! If you happen to live near a Whole Foods and can pair it with a thick slice of toasted Organic Prairie Bread, it's heaven! You'll have it on the table, start to finish in half an hour.
good greans winter soup
2 leeks, trimmed, halved, and sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
3 14-oz. cans vegetable broth
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
4 cups coarsely shredded kale
2 medium zucchini, halved and sliced
1 5-oz. pkg. baby spinach
1/2 cup chopped Italian parsley or basil
2 Tbsp. red wine vinegar
1. In 5-quart Dutch oven cook leeks, celery, and garlic in oil over medium heat for 10 minutes or until beginning to brown. Stir in broth, undrained tomatoes, kale, zucchini, 1/4 teaspoon each salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes, stirring once. Reserve a few spinach leaves; stir in remaining spinach, parsley, and vinegar. Top with reserved spinach leaves. Makes 8 side-dish servings.