1 1/2 T grape seed oil
Heat oil in large soup pot over medium high flame. Add onions and sauté a few minutes. Add leeks, zucchinis, bell peppers and garlic and sauté until everything is tender. Add chicken broth, carrots, celery, potatoes, fresh tomatoes and the tomatoes from the cans. Bring to a boil. Reduce heat to low and simmer until the vegetables and beans are soft and tender. Just before serving, add whole spinach. Serves 10 - 12.
|Submitted by||Janet Bernstein|