Start to Finish 35 minutes

Ingredients

2 Leeks, trimmed, halved, and sliced

2 stalks celery, chopped

2 cloves garlic, minced

1 Tbsp, olive oil

3 14-oz cans reduced-sodium chicken broth

1 14.5-oz can diced tomatoes with basil, garlic, and oregano

4 cups coarsley 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

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 (Pink Salt Preferably) 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.

This entry was posted on Saturday, January 19th, 2008 at 3:52 pm and is filed under Rejuven-Eating Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.