Light Spring Supper Soup

• 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
• 1 large leek, sliced (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 8 cups baby spinach
• 1 15-oz. can diced tomatoes, drained
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 4 thick slices country French bread

1. Bring chickpeas, leek, garlic, and 5 cups water to a boil in saucepan.
2. Reduce heat to medium-low, cover, and simmer 5 minutes.
3. Add spinach, tomatoes, and 1 Tbs.
4. oil; simmer 10 minutes.
5. Remove from heat, and
6. stir in lemon juice and remaining 1 Tbs.
7. oil.
8. Season with salt and pepper, if desired.
9. Place 1 bread slice in bottom of each of 4 soup bowls.
10. Ladle soup over top.

chickpeas, garlic, baby spinach, tomatoes, olive oil, lemon juice, country

Taken from www.vegetariantimes.com/recipe/light-spring-supper-soup/ (may not work)