2 Tablespoons olive oil
¼ cup chopped ham
2 cups fresh spinach, chopped and tightly packed
½ cup cabbage, shredded
1 leek bulb (or 1 bunch green onions, white part) thinly sliced
½ cup carrots, peeled and diced
½ cup zucchini, diced
1 medium onion, chopped
1 (14½-ounce) can Italian tomatoes, chopped with juice
1 (15-ounce) can red kidney beans, drained and rinsed well
1 cup potatoes, peeled and diced
1 (14½-ounce) can chicken broth
1 cup water
1 teaspoon salt
¼ teaspoon freshly ground pepper

Heat olive oil in large sauce pot or Dutch oven and sauté ham for 2 minutes. Add next six ingredients and sauté for an additional 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 1 hour, adding more boiling water if necessary. Correct seasonings. Yield: 4 servings.