Cook vegetables: Heat olive oil in a large pot over medium heat. Add leeks, fennel, and garlic and cook until they begin to soften, about five minutes. Then add the mushrooms and cook until they begin to brown, about five minutes more.
1 tablespoon olive oil, 1 cup leeks, 1 cup fennel, 2 cloves garlic, 8 ounces oyster mushrooms, 8 ounces button mushrooms
Add liquid and spices: Add the wine and let it come to a boil, then reducing to a simmer for about 3-4 minutes. Then add the vegetables broth, tomatoes in their juice, thyme, Old Bay seasoning, and red pepper flakes (if using). Then stir in the garbanzo beans.
½ cup dry white wine, 4 cups vegetable broth, 1 can diced tomatoes, 1 tablespoon Old Bay seasoning, ½ teaspoon ground black pepper, 1 can garbanzo beans, ½ teaspoon red pepper flakes
Simmer soup: Simmer the soup for about 15-20 minutes. Give it a taste and adjust seasonings, as needed. Then serve the soup in a bowl with a piece of sourdough bread, for dipping.
2 tablespoons fresh thyme, sourdough bread