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Sometimes simple soups are best, and this catch-all soup is something I make at least a few times a month. It’s great for using up leftover grains and wilting veggies, and it tastes good, to boot!

The roasted garlic is really good here, and I usually roast mine a day or two in advance (while I have the oven on for something else) so I don’t have to wait for the garlic to roast when I want soup fast! If you’ve never roasted garlic before, here’s a good tutorial, though I would add that you don’t need to have the oven set as high as it recommends – 350 works fine! A couple of tablespoons of nutritional yeast in the broth adds a delicious savoury taste and makes the soup less watery, but if nooch isn’t your thing, feel free to leave it out!

Garlicky Greens, Beans, and Veggie Soup

-1 onion, diced
-2 cloves garlic, minced
-1 head roasted garlic, minced
-2 stalks celery, sliced
-2 carrots, diced
-1 potato, diced
-2 tbsp. nutritional yeast
-1 tsp. dried basil, or to taste
-1 tsp. dried oregano, or to taste
-a few grinds of black pepper, or to taste
-1 bay leaf
-4 cups vegetable stock
-3/4 c. cooked quinoa
-2 c. pre-cooked cannellini beans
-about 3 c. greens – I used 1/2 bunch of slivered collards, and about 3/4 c. of sliced frozen spinach

In a big pot, saute the onions and garlic until translucent, and then add the carrots, celery, potato, roasted garlic, spices, and broth. Simmer until the veggies are tender, and then add the greens, beans, and grain and cook until the greens are softened. Add more veg. stock/water if desired and serve alone or with hot sauce, if you’re as addicted to the stuff as I am! 🙂 Serves 3-4, maybe?

-Eve

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