White Bean and Spinach Soup

Ingredients

4 leeks, white part only, sliced
1 teaspoon butter
1 head garlic, roasted (see above)
8 cups beef stock, defatted
1 cup red wine
3/4 teaspoon liquid smoke flavoring
2 cups turkey, cooked and diced
2 bay leaves
1/2 teaspoon coriander seed, crushed
2 carrots, diced
2 stalks celery, diced
2 tomatoes, peeled, seeded, and diced
2 cups cooked white beans
15 tiny red potatoes, unpeeled and cut in half
1 cup corn kernels
1 pound spinach, chopped
salt and pepper to taste

Instructions

Saute leeks in butter. Mash roasted garlic and add to leeks.
Whisk in stock, wine, and smoke flavoring. Add turkey, bay leaves, coriander, carrots, celery, tomatoes, beans, potatoes, and corn.
Cook 20 minutes, or until potatoes are tender. Remove bay leaves.
Add spinach, and salt and pepper to taste. Cook 10 minutes more

Notes

To roast garlic, cut top off 1 head of garlic and put into small oven┬¡proof container (custard cups work well). Spray top with vegetable spray and put 2 tablespoons beef broth into container. Cover tightly with foil and bake in a 300 ┬░ oven for 11/2 hours.