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good greans winter soup
Ingredients
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
Directions
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.
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