Quick Minestrone Soup
1 tablespoon olive oil
4-6 cloves garlic, minced (depending on your tastes; we like lots of garlic)
1/4 tsp. crushed red pepper flakes
2 tsp. dried basil
1 tablespoon organic beef base (optional)
2 cups tomato puree or crushed tomatoes
6 cups vegetable stock, preferably homemade
3 cups cooked chickpeas or any other cooked bean you prefer
4 cups thinly sliced dinosaur kale
2 cups frozen cut green beans
Salt and pepper, to taste

In a large stockpot over medium heat, saute the garlic, crushed red pepper, and dried basil in the olive oil until the garlic is translucent, about 3 minutes.  Add the beef base, tomato puree, and vegetable stock.  Stir to combine.  Raise the heat to medium-high, bring the mixture to a boil, and reduce the heat to low.  Simmer the broth for approximately 10 minutes, stirring occasionally.  Add the chickpeas, kale, and green beans and cook for an additional 5 minutes, just to wilt the kale and warm the chickpeas and green beans through.  Season to taste with salt and pepper and serve hot.