Hearty Vegetable & Chickpea Tomato Soup
"A vibrant, Mediterranean-inspired bowl of comfort that packs a garden's worth of nutrients into every savory, protein-rich spoonful."
Instructions
Heat the olive oil in a large non-stick pot over medium heat. Add the leeks and zucchini and sauté for about 5 minutes, stirring occasionally, until softened and fragrant without browning.
Add the minced garlic and cook for about 30 seconds, just until aromatic. Stir in the chopped tomatoes, tomato paste, bay leaf, chicken broth, and chickpeas.
Increase the heat and bring the soup to a gentle boil, then reduce to a steady simmer. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Add the chopped spinach and raise the heat slightly until the soup returns to a light boil, about 2 minutes. Season generously with salt and black pepper to taste.
Remove and discard the bay leaf. Ladle the soup into warm bowls and top with thin slices of Parmesan cheese, allowing them to soften and melt naturally.