Italian Vegetable Bread Soup

2 lg. onions, cut into thin wedges
1 lb. carrots, pared and cut
   diagonally in 1/2 inch slices (2
   c.)
2 med. celery stalks, cut diagonally
   into 1/2 inch slices (1 1/2 c.)
2 to 4 cloves garlic, minced
1/2 c. olive oil
1 (10 oz.) pkg. frozen chopped
   spinach, thawed
1 (28 oz.) can Italian style tomatoes
1 (1 lb.) can chick peas (garbanzo
   beans) drained or red kidney beans
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. leaf oregano, crumbled
1/4 tsp. leaf basil, crumbled
12 one inch thick slices French
   bread, toasted
16 oz. vegetable broth (or chicken

    Saute onions, carrots, celery, zucchini and garlic in oil in a large
saucepan, until vegetables are soft. Remove vegetables with a slotted spoon to
a large bowl. Add spinach, tomatoes with their liquid beans, salt, pepper,
oregano and basil; stir gently to mix well.
    Return 1/3 of vegetable mixture to saucepan; top with 6 slices French bread. Another 1/3 of vegetable mixture, the remaining bread and remaining vegetable mixture.
    Pour vegetable broth over vegetable bread mixture, bring to boiling; lower heat;
cover; simmer 30 minutes or until heated through. Remove from heat; let stand
10 minutes.
    Sprinkle with Parmesan cheese. Serve in deep bowls, passing
additional cheese.