I am a soup lover girl all year round. It doesnt matter if its hot or cold I love it. I know that not every one share my love for soups but this one its a winner. It is easy to make and perfect for vegetarians if you use a veggie broth. I like to use for this one a chicken broth, it give the soup more body and flavor. My kids love it and its a easy way to slip some spinach in their diet. It is an easy weeknight soup as well as for some cold winter nights. With my third pregnancy all I was able to eat in the first trimester was this soup. It is lite and have all the nutrition’s you need.
You Need:
| Leek | 2 stalks | |||||||
| Fresh Parsley | 2 tbsp. | |||||||
| Olive Oil | 2-3 tbsp. | |||||||
| Spinach | 5 cups | |||||||
| Chicken Broth | 2 quarts | |||||||
| Carrots | 2 medium size | |||||||
| Garlic | 2 cloves | |||||||
| Cannellini Beans | 2- 16 0z can | |||||||
| Salt and Pepper | to taste | |||||||
| Onion and Garlic Powder | 1/4 tsp. | |||||||
| Thyme | 1/4 tsp. |
Instructions:
Start with washing very well the leek. Cut on small juliennes, I like to use the whole part of the leek. Shred the carrots with the help of the box grater or chopped them on small pieces. Chopped the garlic and put all the veggies on the side. Heat the olive oil in a large pot or Dutch oven over medium high temperature. Add the leek and Carrots and sauté for a few minutes or until they start changing color. Add the garlic and stir so you don’t burn the garlic and then add the chicken or veggie broth. Season with all the seasoning listed above. Bring to boil and then let it simmer for 25minutes and then add the spinach and drain, washed cannellini beans. Cook for 5 more minutes and if need it adjust seasoning. Remove from stove and finish with fresh chopped parsley.
Enjoy!
Equipment you may find useful: