Things you'll need:
2 medium-sized leeks (white and pale green parts only) - properly cleaned and chopped
1/2 yellow onion - chopped
1 tablespoon butter
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
2 carrots - chopped
3 celery stalks (including leaves) - chopped
1 pepper (whatever color looks the best to you - red or yellow works nicely) - chopped
Large handful of sliced crimini mushrooms - properly cleaned
1 large can of diced tomatoes (with the juice)
3-4 cups chicken stock (or whatever stock you have on hand)
1 small bunch spinach - roughly chopped
1 can of white beans - thoroughly rinsed
Freshly grated parmesan cheese
*This is a pretty forgiving soup - if there's something you don't have on hand, skip it or throw something else in to replace it!
In large dutch oven or heavy bottomed pot melt butter with extra virgin olive oil. Add leeks and onion - saute until tender and just beginning to turn golden. Season with salt and generous amount of freshly cracked black pepper. Add carrots, celery, pepper and mushrooms. Cook until vegetables begin to soften and browning begins on bottom of pot - approximately 6-8 minutes. Add can of tomatoes and juice. Scrape up all brown bits from bottom of pot. Add your stock and bring to boil. Reduce heat and cover for 15-20 minutes. Add beans and spinach. Cook for several more minutes over low heat, until the spinach wilts. Serve in your favorite soup bowls and sprinkle with just a bit of freshly grated parmesan cheese. A slice of warm whole wheat bread is always a nice addition to this dish!
No matter the time of year or the weather outside, this bowl of lovely does a body good.
Altitude Note: Keep in mind that water and other liquids evaporate faster and boil at a lower temperature, so you may have to add more stock than for what my recipe calls.
Preparation Note: Here's a link with tips on cleaning leeks
http://localfoods.about.com/od/preparationtips/ss/CleanLeeks.htm
Photos: Caroline
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