Monday, January 14, 2013

Good Greens Winter Soup



2 leeks, trimmed, halved, and sliced

2 stalks celery, chopped

2 cloves garlic, minced

1 tablespoon olive oil

3 - 14 ounce can vegetable broth

1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano (or, I just use regular diced tomatoes and add herbs)

4 cups coarsely shredded kale

2 medium zucchini, halved and sliced

1 - 5 ounce package baby spinach

½ cup chopped Italian parsley or basil

2 tablespoons red wine vinegar

I also add meatballs – whatever you’ve got on hand


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 and add cooked meatballs if you’d like. Makes 8 side-dish servings.

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