Compost soup

The name was given by Edwin, and in terms of appearance (and texture!) it is quite apt.

Begin by chopping

2 onions,
4 cloves garlic,
1 carrot, and
1 potato.

Heat and fry the above vegetables in some oil and

salt,
pepper,
thyme,
rosemary, and
1 bay leaf.

Cook until the onions brown. Then add

1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.

Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.