This is so easy to make and requires very little attention once it gets going. It's also a very quick dish to cook, so it's a good one to make if you're in a hurry. And it's heartwarming, which is just what's needed in this bitterly cold weather we're having at the moment. It will feed six and is lovely with a nice bit of warm ciabatta bread.
2 tbsp olive oil
1 onion, finely chopped
2 leeks, thinly sliced
2 courgettes, sliced
2 garlic cloves, crushed
2 x 14 oz (400 g) tins chopped tomatoes
1 tbsp tomato purée
1 bay leaf
1½ pints (900 ml) hot vegetable stock (from Marigold Swiss bouillon powder)
14 oz (400 g) tin chickpeas, drained and rinsed
8 oz (250 g) spinach, finely shredded
salt and freshly ground black pepper
2 oz (50 g) Parmesan, cut into shavings
Begin by heating the oil in a large pan. Add the onion, leeks and courgettes and cook, stirring constantly, for 5 minutes (see photo below).
Add the garlic, tomatoes, tomato purée, bay leaf, vegetable stock and chickpeas. Bring everything to the boil and then simmer for 10 minutes (see photo below).
Add the spinach and a seasoning of salt and pepper, then boil for 2 minutes (see photo above). Remove the bay leaf, transfer the soup to a tureen, sprinkle over the Parmesan and serve with warmed ciabatta.