Spinach Soup

six

1 tbs. vegetable oil ½ cup baby carrots 1 celery stalk ⅓ cup chopped sweet onion 6 cups fresh spinach leaves 1 quart chicken bouillon, broth or stock (Better than Bouillon works wonderfully.) Salt and pepper to taste (1 large, skinless, boneless chicken breast, cooked and cut into small pieces, if desired)

Sauté cut-up carrots, celery and onion 3 minutes on medium heat. Add the broth and bring all to a boil. Simmer until vegetables are tender. Add spinach and simmer about 5 minutes until it is tender. Place all in blender and puree. Add salt and pepper to taste. (If desired, at this time add the small pieces of cooked chicken breast.) Serve with a sprinkle of grated parmesan cheese and a side of hot garlic bread. (If vegetarian: use vegetable broth instead of chicken broth.)