Good Greens Soup

By JenHall

so good - was a little worried about the kale, had never had it & had heard some bad stuff about it but it was very yummy. It does cook down a bit but it stays crunchy which gives the soup a nice texture.

This would be good with sausage added to it also, maybe next time, add extra broth & add some sausage.

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

Preparation

Step 1

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.

Nutrition Facts
Servings Per Recipe 8 side-dish servingsCalories 90, Total Fat (g) 2, Saturated Fat (g) 0, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 737, Carbohydrate (g) 14, Total Sugar (g) 7, Fiber (g) 2, Protein (g) 5, Vitamin A (DV%) 0, Vitamin C (DV%) 101, Calcium (DV%) 12, Iron (DV%) 14, Percent Daily Values are based on a 2,000 calorie diet