Four-vegetable soup

Makes: 4 to 6 servings

2 tablespoons olive oil

3 leeks, light green part and white parts only, cleaned and finely chopped

4 carrots, peeled and cut into 1-inch dice 4 zucchini, cut into 1-inch dice

1 pound peeled and cut into 1-inch dice butternut squash

1 teaspoon favorite seasoning salt

2 garlic cloves, minced

3 tablespoons tomato paste

6 cups vegetable or chicken broth

Rind of Parmesan cheese

1 cups cooked garbanzo beans (chickpeas), drained and rinsed

Salt and freshly ground black pepper to taste 3 tablespoons finely chopped fresh parsley or basil cup cooked rice, farro or pasta, optional cup freshly grated Parmesan cheese, for garnish

2 tablespoons finely chopped fresh parsley or basil, for garnish

1. In a 3-quart pot, heat the oil over medium heat. Add the leeks and saute for about 5 minutes, or until softened. Add the carrots, zucchini, squash, and seasoning salt. Saute for about 3 more minutes, or until mixed well and beginning to soften. Add the garlic and saute another minute. Add the tomato paste and cook for another 2 minutes stirring to evenly blend it with the vegetables.

2. Add the broth and Parmesan rind. Bring to a boil and then reduce heat. Partially cover and simmer for about 20 minutes, or until the vegetables are tender. Add the garbanzo beans and cook another 3 minutes, or until heated through. Remove the Parmesan rind. 3. Measure out 2 cups soup into a food processor or blender and puree. Return to the soup pot. Add the salt and pepper. Add the parsley or basil. (At this point you can add any cooked grain or pasta you desire and cook until just done.) Taste and adjust the seasonings.

4. To serve, ladle into shallow soup bowls and garnish with Parmesan cheese and herbs. Serve immediately.