Ingredients

2 leeks, trimmed, halved and sliced

2 stalks celery,chopped

2 cloves garlic, minced

1T olive oil

3-14oz cans chicken broth

1-14.5oz can diced tomatoes with basil, garlic, and oregano

4C coarsely shredded kale

2 medium zucchini, halved and sliced

1-5oz pkg baby spinach

2T red wine vinegar

Preparation

cook leek,celery, and garlic in oil over medium heat for 10minutes. stir n broth, undrained tomatoes kale, zucchini salt and pepper. bring to boil reduce heat. simmer, covered 5min. stir in spinach and vinegar. serve