Ingredients:
2 heads (yes, heads!) garlic, smashed, peeled and roughly chopped (no need to mince it too finely)
1 large or 2 small onions, chopped
4 TBL olive oil
1 quart vegetable broth
Dash each of dried basil, thyme, rosemary, oregano, and red pepper flakes
Canned tomatoes – I use one 14 oz. can of diced tomatoes. You could use more if you want a more tomato-y soup.
1 can cannellini beans, rinsed
1 bunch dark leafy greens (spinach, collards, kale, etc. – I prefer kale), rinsed and chopped
Salt and pepper to taste
Directions:
Saute the onion in the olive oil for about 5 minutes over medium to medium-high heat. Add the garlic and the basil, thyme, rosemary, oregano, and red pepper flakes and saute for 5-7 minutes more. Add the vegetable broth, tomatoes, white beans, salt and pepper and let simmer for just a few minutes. Then add the greens, cover and simmer for 10-12 minutes until they’ve cooked down. Serve immediately or refrigerate/freeze for later.