3 leeks, thinly sliced & washed well or 1 large onion, diced
5 carrots, diced
1 large celery heart, diced (include all the leaves)
1 T. olive oil
1 4 oz. can tomato paste
2 T. finely minced fresh rosemary
1 T. minced fresh thyme
3 cloves garlic, well smashed
1 bunch well-washed leafy greens: kale, collard, or chard
1 lb. green beans, cut into one inch pieces
1 c. fresh peas or cooked white beans or any other suitable vegetable
1 T. salt
3 qts. water
Sauté leeks (or onions), carrots & celery until soft in olive oil. Add herbs, tomato paste & garlic, give it a good stir & add water. Simmer for 45 minutes. Add greens, beans, peas & salt and simmer for 20 more minutes.
For the people in the house who didn’t overdo it over the weekend:
Garnish each bowl with a toasted (or stale) piece of crusty bread, a swirl of extra virgin olive oil and 1/8 C. grated parmesan cheese.