easy chick-pea-sy tomato soup

1 T vegetable oil
1/4 c. chopped celery
1/4 c. chopped onion
1 t. chopped garlic
1 c. water
1 14.5 oz. can of stewed tomatoes,
drained & chopped
16 oz. vegetable broth or base equiv.
1 bay leaf
1 c. frozen spinach
3/4 c. cooked chickpeas
1/2 t. dry parsley
cracked pepper
1/4 c. Parmesan Cheese

Preparation:
Saute onion, celery, and then garlic in vegetable oil over medium heat for five minutes. Add water and next 3 ingredients. Bring to a boil: cover, reduce heat, and simmer for 20 mins. Add spinach and next 3 ingredients. Cook until heated. Ladle soup in bowls and sprinkle with cheese. 3 servings.