Vegetable Soup

Ingredients

• 1 tablespoon (15 ml) olive oil

• 1/2 pound (240 g) leeks, trimmed, split in half lengthwise and well rinsed or use lean meat like turkey sausage or none at all for the vegan in your life.

• 1 medium white onion, 5 ounces (150 g), chopped

• 1/2 pound (240 g) carrots, peeled and thinly sliced on the diagonal

• 2 large celery ribs, thinly sliced on the diagonal

• 2 tablespoons (25 g) dried lentils or Navy beans

• 2 tablespoons (25 g) dried split peas

• 2 tablespoons (25 g) dried small white beans

• 1 teaspoon (5 ml) crushed dried thyme

• 1/2 teaspoon (2.5 ml) freshly ground pepper

• 2 quarts (2 l) low-sodium canned chicken or vegetable broth

• 1 14 1/2-ounce (435 g) can no salt added plum tomatoes, drained and coarsely chopped

• 4 ounces (120 g) fresh spinach, well rinsed and tough stems discarded

Directions

1. In a large soup pot, heat oil over medium-low heat. Thinly slice cleaned leeks and add to pot along with the onion. Cook, stirring, until vegetables wilt, about 5 minutes.

2. Add remaining ingredients except tomatoes and spinach. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.

3. Add tomatoes and continue to simmer, covered, for another 15 minutes, until white beans are tender. Add spinach and simmer, uncovered, until wilted, about 3 minutes, stirring.

4. Ladle into soup bowls and serve.