So quick and easy!
1 cup chopped de-cored fennel ( about 1/2 a fennel bulb)
1 cup chopped leeks (about 2 leeks- the white and light green part)
1 onion chopped
1/2 cup chopped celery
1 cup copped spinach
1 cup soaked chick peas ( or 1 BPA free can of chickpeas rinsed)
4 cups no sodium, low fat chicken broth
1/2 tsp sea salt
Clean leeks really well. Cook leeks, celery and fennel in covered pot until soft. Add broth, salt and pepper and bring to a simmer.
Using a hand blender*, blend until slightly smoother but still chunky.
(*Optional and kind of up to you how you want the consistency)
Add spinach and chickpeas and simmer until spinach is soft and soup is hot.
I added chopped turkey later for a full meal but otherwise ate it as it was.