Potato, leek, and spinach spoup with tempeh crutons

I made this last night. It was based on the recipe in The New Basics Cookbook, but I changed a few thinks. Basically, I added proccuitto, white wine, carrotts, and parmesean cheese. The tempeh crutons are really tasty and add the necessary protein. To make the tempeh crutons, just cube the tempeh and fry it up in a very hot pan with a generous amount of olive oil.

1 lg onion, chopped
3-4 leeks, chopped
4-5 cloves garlic, chopped
3 stalks celery, chopped
1/4 lb proccuitto
1 tsp salt

Sautee the above ingredients in olive oil

5 cups veggie broth
1/2 cup white wine
4 potatos, chopped
4 carrots, peeled and chopped

Add the above ingredients to the pot and simmer. Cook until potatos are tender.

rosemary, tarragon, fresh parsley, oregano, sage

Season (to taste) with the above ingredients, or whatever you want. I used lots of rosemary, and a bunch of parsley. Reserve some of the parsley to put on at the end.

1 package frozed spinach, thawed and drained
1/4 cup shredded parmesean
1/2 cup milk (or cream)

Remove about half of the soup and process it in the food processor. Proccess the spinach too. Mix it all back together. Add the parmesean, milk, and remaining parsley. Garnish with the crutons, and parmesean cheese.