This is my clean out all the veggies and legumes in the fridge, freezer and pantry soup. It so very versatile, almost any vegetables or legumes work here. For an extra touch, you can serve some balsamic vinegar, shaved parmesan, and/ or chopped parsley on the side for topping off bowls- I think this extra effort makes an ordinary soup special. Also serve with your favorite bread for dipping in the soup.

To make this #dinnerdoneby9am I fully cook the soup in the morning, refrigerate all day, then reheat just prior to serving.

-4 Tbsp olive oil
-1 onion, diced
-3 stalks celery, diced
-4 cloves garlic, minced
-6 cups vegetable or chicken broth
-1 (29 oz) can diced tomatoes
-3 carrots, diced
-2 cans any type of bean, drained (I like 1 can chickpeas, 1 can kidney beans)
-1 Tbsp sugar
-1 tsp dried basil
-1 tsp dried oregano
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 lb whatever greens you prefer; kale, spinach or cabbage
-1/2 lb zucchini or green beans, cut into bite sized pieces
-(optional) bread, shaved parmesan, balsamic vinegar, and/ or fresh parsley for serving

Heat the oil in a large pot, over medium heat. Add the onion and celery, saute 5 minutes. Add the garlic, saute 1 minute. Add the broth through red pepper flakes and bring to a simmer. Add the greens and zucchini or green beans, simmer 15 minutes, until all the vegetables are tender. Serve with toppings of your choice.