In a large skillet, combine the carrots, celery, leeks and garlic with the oil. Stir to combine. Add a sprinkle of salt (just a small pinch between your fingers)
Turn on the heat on low and let the vegetables slowly come to a very low sizzle. The perfect temperature for this is where you can just barely hear the sizzling. Cook like this, stirring occasionally, for about 20 minutes. You are sweating the vegetables to bring out their flavor for the broth.
When the time is up, your green vegetables should be wilted, but nothing should be browned.
Transfer to a soup pot and add the broth and wild rice.
Cook for about 40 minutes, or until the rice is cooked. Turn off the heat and stir in the spinach leaves.
Season with salt to taste and garnish with fresh parsley.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.