Summary

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

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Instructions

1. This delicious vegetable stew also tastes great as a main course. Serve with grated parmesan and hot ciabatta bread.
2. 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.
3. Cut the spinach into thin strips, add to the soup and cook for another 2 minutes. Season to taste.
4. Remove the bay leaf, pour the soup into a soup bowl and sprinkle with parmesan. Serve with crusty bread.