2 Tblsp Olive oil.
2 Leeks – sliced.
2 Zucchini – diced.
2 Garlic cloves – minced.
1lb 12oz Can of chopped tomatoes.
1 Tblsp Tomato paste.
1 Bay leaf.
3 cups Vegetable stock.
14oz Can of Garbanzo beans.
1. Heat the oil in a large pan over medium heat. Add the leeks and zucchini and cook for five minutes, stirring constantly.
2. Add the garlic, tomatoes, tomato paste, bay leaf, vegetable stock and garbanzo beans. Bring to the boil, then reduce to a simmer for five minutes.
3. Finely chop the spinach and add to the soup. Cook for a further two minutes.
4. Discard the bay leaf and serve immediately.