Mixed Vegetable Soup

Put a film of olive oil in a large skillet over medium-high heat and add some chopped onion, some minced garlic, a few broccoli florets, a chopped carrot, and a chopped celery stalk; cook until everything begins to soften. Add a few tablespoons of tomato paste and cook, stirring almost constantly, for another minute or so. Add a couple of chopped tomatoes (canned are fine; use the liquid, too), about five cups of water or stock, and some freshly chopped oregano and thyme, with some salt and pepper; bring to a boil. Reduce to a simmer and add some fresh or frozen peas and a couple of cups of chopped greens, like chard or kale; continue cooking until the greens wilt. Try adding a spoonful of pesto or just really good olive oil right before serving, and serve with crusty bread.

— Recipe from Mark Bittman’s Kitchen Express