Chicken Soup With Greens and Pasta

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, minced
• 1 teaspoon kosher salt (or to taste)
• 1 cup chopped fresh spinach
• 1 small zucchini, cut into . 5-inch moons
• 1 leek, chopped medium
• 1 12 cups chopped broccoli rabe or 1 12 cups kale
• 8 cups chicken stock
• 1 12 cups chopped cooked chicken breasts (from 2 breasts)
• 34 cup cooked pasta
• fresh ground black pepper, to taste

1. Heat olive oil in a stockpot over low heat.
2. Cook garlic 1 minute.
3. Add salt & the vegetables, stir thoroughly, cover loosely and cook 30 minutes.
4. Add stock & simmer 30 minutes or longer.
5. The soup can be refrigerated at this point (if you choose).
6. When ready to eat, warm soup over medium heat, add chicken, pasta, pepper (to taste) and serve.

extra virgin olive oil, garlic, kosher salt, fresh spinach, zucchini, broccoli rabe, chicken stock, chicken breasts, pasta, fresh ground black pepper

Taken from www.food.com/recipe/chicken-soup-with-greens-and-pasta-135299 (may not work)