Mediterranean Vegetable Soup - A Zest for Life

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• ½ cup leeks, cleaned and sliced 1/2"
• ½ cup onion, peeled and chopped
• 2 small fresh garlic cloves, peeled and sliced
• 6 cups mixed vegetables*, see below
• ¼ teaspoon sea salt
• ⅛ teaspoon fresh cracked black pepper
• 1 tablespoon tomato paste
• 26 ounces chopped tomatoes in juice, POMI brand (no artificial ingredients)
• ½ cup grains**, I used Quinoa and Red Lentils (gluten-free)
• 4 cups vegetable broth
• ½ cup garbanzo beans, cooked
• 3 teaspoons fresh herbs, I used tarragon, rosemary and thyme
• 6 teaspoons Basil, Kale & Chive Pistou, see recipe, or use your own