Chicken and White Bean Soup with Greens

This soup involves three of my favorite ingredients: kale, spinach and leeks.

Source: Health magazine September 2008
1 tbsp olive oil
1 1/4 cups thinly sliced leeks, white part only
1 large garlic clove, crushed
1/2 cup (1/4-inch thick) slices carrot
6 cups chicken broth
1 1/2 cups skinless, shredded cooked chicken
1 (2-inch) fresh rosemary sprig
1 (19 oz) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp chopped parsley

Heat oil in a stockpot or dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken and rosemary; bring to a boil. Reduce heat and simmer 5 minutes, skimming occasionally. Add beans and kale and simmer for about 5 minutes more. Add spinach and cook 2-3 minutes more or until tender. Season with salt and pepper. Remove rosemary sprig and garlic clove. Serve with a sprinkle of parsley.