Good Greens Winter Soup
Recipe from
Better Homes and Gardens
Make a warm meal on a cold winter night with kale, leeks, tomatoes, and zucchini.

Servings:
8 side-dish servings
Total Time:
35 mins
Ingredients
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2leeks, trimmed, halved, and slicedsee savings

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2 stalkscelery, choppedsee savings

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2 clovesgarlic, mincedsee savings

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1 Tbsp.olive oilsee savings

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3 14-oz. cansvegetable brothsee savings

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1 14.5-oz. candiced tomatoes with basil, garlic, and oreganosee savings

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4 cupscoarsely shredded kalesee savings

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2 mediumzucchini, halved and slicedsee savings

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1 5-oz. pkg.baby spinachsee savings

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1/2 cupchopped Italian parsley or basilsee savings

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2 Tbsp.red wine vinegarsee savings

Directions
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 information
Calories 90, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 737 mg, Carbohydrate 14 g, Total Sugar 7 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 101%, Calcium 12%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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