I diced 1 onion, 3 celery sticks, 1 carrot, 2 zucchini and 2 garlic cloves and sauteed them in a little olive oil which I added to the other ingredients. I used a total of 7 cups of chicken broth and a can of drained garbanzo beans. I also added 2 cups of diced elephant kale to give additional flavor along with an 8 oz. can of tomato paste.
I LOVE this soup. I always keep the ingredients on hand, except for the spinach. It's low fat, high fiber, filling and delicious. Use the recipe as a jumping off point -- I often add fresh basil (or some of my summer pesto) and/or change up the beans, and/or add other fresh vegetables (zucchini is especially nice). I make a pot on Sunday and it lasts all week for lunches, light dinners or even afternoon snacks.