No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

         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 broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"