This Italian meal is just not hearty and healthy but it’s really flexible too…There’s something incredibly satisfying about using up whole bunch of vegetables, beans and vegetable broth, this soup is a meal in itself .
4 cups tightly packed spinach leaves
1/4 cup extra virgin olive oil
2 medium leeks, trimmed and sliced
2 medium carrots, peeled and chopped
1 medium white onion, chopped
1 celery rib chopped
7 cups vegetable broth
1 medium potato peeled and cut into cubes
1 medium zucchini trimmed and cut into cubes
1 28 ounce can chopped tomatoes
1 1/2 cup cannellini beans
Remove and discard the stems from the spinach. Wash, chop and keep them aside. Heat oil in a large stockpot. Add the leeks, carrots, onions and celery and sauté over medium heat until softened. Add the stock, potato, zucchini, spinach and tomatoes. Bring it to a boil, reduce the heat and simmer gently for 1 hour. stir the beans and salt to taste. Simmer just until the flavors have blended, about 10 minutes.
Ladle the soup into warm bowls and serve immediately with grated cheese!