Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, diced (white parts only)
• 5 cloves garlic, minced
• 4 celery stalks, diced
• 2 carrots, peeled and diced
• 2 russet potatoes, diced
• 1 zucchini, diced
• 5 - 10 crimini mushrooms, quartered
• 5 cups vegetable broth
• 2 rosemary stems, chopped
• 3 sage leaves, chopped
• 1 (15 ounce can) garbanzo beans, drained
• 2 cups baby spinach
• kosher salt and fresh cracked pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.
2. Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.

Source: http://www.lifesambrosia.com/2010/10/vegetable-soup-recipe.html