Easy Vegetarian Garbanzo and Tomato Soup

I recently had this delicious soup at the Mustang Island Retreat Center. Tonight I made it (minus the leeks). It is easy and quick to make.

Garbanzo and Tomato Soup

2 Tbsp. olive oil
2 leeks, sliced
2 zucchini, diced
2 garlic cloves, crushed
4 cups canned chopped tomatoes
1 Tbsp. tomato paste
1 fresh bay leaf
3 1/2 cups vegetable bouillon
14-16 oz. can garbanzo beans, drained and rinsed
8 oz. spinach

Serve with:
freshly grated Parmesan cheese
sun-dried tomato bread

1. Heat the oil in a large pan, then add the leeks and zucchini and cook them briskly for 5 minutes, stirring constantly.

2. Add the garlic tomatoes, tomato paste, bay leaf, vegetable bouillon, and garbanzo beans.

3. Bring the soup to a boil and simmer for 5 minutes.

4. Shred the spinach finely, add to the soup, and cook for 2 minutes. Season to taste.

5. Discard the bay leaf. Serve the soup immediately with freshly grated Parmesan chees and warm sun-dried tomato bread.