Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon olive oil
- 2 leeks, thinly sliced
- 2 zucchini, cut into cubes
- 2 cloves garlic, crushed
- 800 g tomato (s) (peeled tomatoes), canned
- 1 tablespoon tomato paste
- 1 bay leaf
- 900 ml vegetable stock
- 425 g beans, drained arbanzo beans from the can
- 250 g spinach leaves
- 30 g parmesan, rated
- salt and pepper
- Bread (s), crispy for serving
Print Recipe
Pin Recipe Instructions
- This delicious vegetable stew also tastes great as a main course. Serve with grated parmesan and hot ciabatta bread.
- Heat the oil, fry the leek and zucchini for 5 minutes, stirring constantly. Bring to a boil with garlic, tomatoes, tomato paste, bay leaf, broth and garbanzo beans and simmer for 5 minutes.
- Cut the spinach into thin strips, add to the soup and cook for another 2 minutes. Season to taste.
- Remove the bay leaf, pour the soup into a soup bowl and sprinkle with parmesan. Serve with crusty bread.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below