Judy Garland and veggie soup

I just returned from the cutest museum of famous people.  Boy, did I learn a lot.  I learned about Martin Luther King, Jr., Tony Hawk, Helen Keller, Bob Dylan, and so many more. 

Here's another favorite soup recipe.  It's easy, delicious, and full of healthy veggies.  The girls clean their bowls and usually have seconds.    

Mark Bittman's Best Vegetable Soup Ever

Ingredients

• 3/4 cup olive oil, more or less
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, peeled and chopped
• Salt and freshly ground black pepper
• 1 bunch parsley, washed and chopped, thick stems discarded (I never put this in)
• 2 or 3 cabbage leaves, chopped (savoy is our favorite)
• 1 bunch chard, preferably white, washed and chopped (I've used different kinds of chard and we like them all)
• 1/4 cup tomato paste
• 3 to 4 cups cooked white beans, like cannelloni, with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they’re about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.