Garbanzo – Bean & Tomato Soup

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 leeks, thinly sliced
• 2 zucchini, cut into cubes
• 2 cloves garlic, crushed
• 800 g tomatoes (peeled tomatoes), from the can
• 1 tbsp tomato paste
• 1 bay leaf
• 900 ml vegetable stock
• 425 g beans, drained Garbanzo beans from the can
• 250 g leaf spinach
• 30 g Parmesan, grated
• salt and pepper
• Bread(s), crusty to serve

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetable stew

This delicious vegetable stew also tastes great as a main course. Serve with grated Parmesan and hot ciabatta bread. Heat the oil, sauté the leeks and zucchini for 5 minutes, stirring constantly. Bring to a boil with the garlic, tomatoes, tomato paste, bay leaf, broth, and garbanzo beans, and simmer for 5 minutes. Thinly slice the spinach, add it to the soup, and cook for another 2 minutes. Season to taste. Remove the bay leaf, transfer the soup to a bowl, and sprinkle with Parmesan. Serve with crusty bread.