Ingredients:

2 tbsp olive oil
2 leeks, sliced
2 zucchini, diced
2 garlic cloves, crushed
4 cups of canned chopped tomoatoes
1 tbsps tomato paste
1 fresh bay leaf
3 1/2 cups vegetable bouillon
14 oz can garbanzo beans
8 oz spinach

Serve with fresh grated Parmesan cheese

I bought a garlic press! Also, I finally learned how to peel tomatoes. You cut a cross section at the top, put them in boiling water for 45 seconds and then run them under cold water and the skins come right off. I put the tomatoes in our food processor and got a nice soupy consistency, which probably added to the flavor of the soup over using canned tomatoes. One major screw-up: I chopped up the bay leaf and put it in the soup! D’oh. I didn’t realize that was just for seasoning. Live and learn. Also, leaks are scallions, I guess. Know your onions. I didn’t use onions in this soup this time. I mixed some fresh thyme in real butter and spread that on some cuts of fresh, toasted bread, which was a nice compliment to the soup. The meal was fantastic!

3 out of 4 spoons.