Spring Vegetable Soup

• 2 tablespoons olive oil
• 1 leek, white section finely sliced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 large potato, peeled and diced
• 1 (440 g) can tomatoes
• 1 1/4 liters vegetable stock
• 200 g green beans (frozen or fresh)
• salt and pepper
• 2 tablespoons flat leaf parsley, chopped
• 30 g baby spinach leaves, shredded finely (large handful)

1. Heat oil in a large saucepan and cook leek about 3 minutes until softened.
2. Add the carrot and celery, cook 5 minutes.
3. Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
4. Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
5. Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.

olive oil, section, carrot, celery, potato, vegetable stock, green beans, salt, flat leaf parsley, baby spinach leaves

Taken from www.food.com/recipe/spring-vegetable-soup-234106 (may not work)