1 1/2 cups cooked garbanzo beans (chickpeas), drained and rinsed

Salt and freshly ground black pepper to taste

3 tablespoons finely chopped fresh parsley or basil

1/2 cup freshly grated Parmesan cheese for serving

1. In a large saucepan, 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.

2. Add the tomatoes, 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 cooked spaghetti squash and garbanzo beans and cook another 5 minutes, or until heated through. Add the salt and pepper. Add the parsley or basil. Taste and adjust the seasonings. Remove the Parmesan rind.

3. To serve, ladle the soup into shallow soup bowls and garnish with Parmesan cheese.

Variation

1. Remove the Parmesan rind. Puree the soup either completely or partially in the pot with a hand blender or in batches in a blender or food processor. Return the soup to the pot, if necessary. Taste and adjust the seasonings.

2. To serve: Ladle into shallow soup bowls and garnish with Parmesan cheese, sun-dried tomato pesto or basil pesto.

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