There is 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!