1 tablespoon extra virgin olive oil

2 leeks, white and green parts, white halved lengthwise, rinsed and thinly sliced, green parts chopped

2 ribs celery with leaves, thinly sliced

2 cloves garlic, minced and 1 clove garlic coarsely chopped

1/4 teaspoon dried oregano, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon salt ( I add salt to taste but this is the recommended amount, usually I don't use any)

3 cups organic low sodium vegetable broth

4 cups Swiss chard, chopped

1 cup baby spinach

1/4 cup whole wheat ditalini or small shell pasta

1/4 cup chopped Italian parsley (optional, I have never used it)

1/2 cup sliced zucchini

Heat the oil in a large saucepan over medium heat. Add the leeks, celery, minced garlic, dried oregano, pepper, and salt. Cook, stirring frequently, for 5 minutes, or until the vegetables begin to soften.

Add the vegetable broth, Swiss chard, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.

Meanwhile, in a cup, combine the chopped garlic with the parsley. Stir into the soup along with the zucchini and baby spinach. Cover and cook for 5 minutes, or until heated through.

Then divide the soup equally into four bowls, bon appetite!

For a non vegan way you can add Parmesan cheese about 1 tsp. for every bowl.

This recipe makes four serving but I usually double it.

Number of Servings: 4

Recipe submitted by SparkPeople user TREDGIRL06.

 

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