Ingredients:

1 Tbsp olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

2-3 large carrots, peeled and chopped (approx 2 cups)

2-3 celery stalks, chopped (approx 2 cups)

2 cups green beans, trimmed and chopped

2 14-oz cans petite diced tomatoes

1 14-oz can garbanzo beans/chickpeas, drained

4 cups vegetable stock

1 1/2 tsp dried oregano

1 tsp dried basil

1 tsp salt

1/2 tsp dried thyme

1/2 tsp black pepper

1/2 tsp smoked paprika

sprinkle of red pepper flakes (optional)

1 bay leaf

4 cups of kale or spinach, stemmed and chopped

Instructions:

1. Heat olive oil in a large stock pot over med heat.

2. Add onion, garlic, carrot, celery, and green beans, and cook for 5 minutes or until onions are translucent and vegetables are beginning to be tender.

3. Add diced tomatoes, garbanzo beans, vegetable stock, and spices and stir to combine.

4. Bring to a gentle boil and let simmer, uncovered over med-low heat for 25-35 minutes, or until vegetables are at desired tenderness.

5. Add kale/spinach, and cook for 5 more minutes until it wilts. Remove bay leaf, and serve warm.

Makes 6 servings of 1 1/2 cup each.

(adapted from a recipe from a friend)

Tips for a great soup:

• I like to cut the vegetables up ahead of time, like the night before. It usually takes me a good hour to cut the carrots, celery, onion, green beans, and spinach, so if I am able to do it the day before, it makes the cooking of the soup feel like a breeze!
• Use fresh ingredients! Frozen green beans or carrots, or a can of minced garlic may seem like the easiest options, but fresh is always better if you’re able!
• One of my favorite things about stovetop soups is that the simmer time gives me a solid half-hour to clean up the kitchen while keeping an eye on the simmering pot. Then when the soup is ready, you can enjoy sitting in a clean kitchen while you delicately slurp the soup!