So what's cooking?

Today I made some Garbanzo Bean & Tomato soup based on this recipe

2 tbsp olive oil
2 leeks, thinly sliced
3 zucchinis, chopped
3 garlic cloves, crushed
1 x 28ounce can of diced tomatoes
2 tbsp tomato paste
1 bay leaf
3 3/4 cups of vegetable stock
1 x 19 ounce Garbanzo beans drained [another name for chick peas]


Heat oil in saucepan, add the leeks, and zucchini, cook briskly for 5 minutes stirring constantly
Add garlic, tomatoes, tomato paste, bay leaf, stock and garbanzo beans. Bring to a boil and let simmer for 10 minutes. Remove Bay leaf and serve with some crusty bread and/or cheese.

Garbanzo bean and tomato soup, served with melted goat cheese