4 leeks, sliced thinly and rinsed
4 cups vegetable broth
2 cups water
1/2 bunch asparagus, chopped with its woody ends discarded
1/2 pound spinach washed and chopped
salt and pepper

In a large pot, sautée the leeks in a few tablespoons of olive oil over low heat. When they are beginning to soften, add the broth and bring to a boil. Add the asparagus and cook on high heat for a few minutes, then reduce to a simmer. Add the water and spinach, and simmer for about 10 minutes to let the flavors blend. Season with salt and pepper, and serve hot.