- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
- 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups low-sodium chicken stock
- 2 tablespoons fresh basil
- 2-3 cups fresh spinach, coarsely chopped
- 1-2 cups cooked chicken
DIRECTIONS:
- In a saucepan, heat the olive oil and add the garlic, leeks, and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
- Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken stock. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes. Serve with crusty bread and devour. It's amazing.
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