Garlic & Greens Soup

2 tablespoons olive oil
4 cloves garlic, peeled and chopped
1 onion, chopped
6 cups vegetable broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
1 (10 ounce) bag baby spinach, rinsed and dried
sea salt and black pepper to taste

Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the veggie broth, increase the heat to high, and bring the mixture to a boil.

Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

Tomato Basil Soup

1 1/2 cups onions, diced
1 Tablespoon olive oil
1 Tablespoon garlic, minced
4 cups vegetable stock or water
1 - 28 oz. can crushed tomatoes
2 Tablespoons tomato paste
3/4 cup frozen peas, thawed
1/3 cup orzo pasta (or star-shaped or other small shaped pasta)
1 Tablespoon unbleached cane or raw sugar (or white sugar from sugar beets)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups spinach, washed and roughly chopped
1/2 cup freshly chopped basil
3 tablespoons freshly chopped Italian parsley
Garnish: soy parmesan cheese or nutritional yeast flakes (optional)

In a large stock pot, saute the diced onion in the olive oil for 5 minutes to soften. Add the garlic and saute an additional 2 minutes. Add the vegetable stock, crushed tomatoes, and tomato paste, stir well, and bring the mixture to a boil. Reduce to medium heat, add the peas, orzo pasta, sugar, salt, and pepper, and cook for 5-7 minutes or until the pasta is al dente. Add the spinach and fresh herbs and simmer the soup an additional 2 minutes to allow the flavors to blend and the spinach to wilt. Taste and adjust seasonings, as needed.

Potato Soup

2 pounds potatoes, cut into 1-inch chunks
2 yellow onions, peeled and quartered
2 tablespoons olive oil
Salt and freshly-ground black pepper to taste
1 head garlic
2 1/2 tablespoons butter or earth balance spread
2 teaspoons water
6 cups vegetable stock
1 1/2 tablespoons unbleached flour
1/2 cup rice milk

1. Preheat oven to 400° F. Place potatoes and onions in a large bowl, breaking up onions so the layers separate. Drizzle with olive oil, then spread vegetables in a single layer on a large baking sheet or baking pan. Add salt and pepper to taste.

2. Slice off the top third of the head of garlic and place the garlic on a sheet of aluminum foil. Put 1/2 tablespoon butter on cut top of garlic and dribble water on foil, then fold up the sides of the foil to make a packet around the garlic. Place this packet on the baking sheet or in the pan along with the vegetables.

3. Roast everything for 45 minutes, then remove garlic. Continue roasting potatoes and onions another 10 or 15 minutes, until done. Onions will be charred and crisp in places.

4. Put a third of the vegetables in a food processor and add a ladleful of stock. Process until almost smooth, then transfer to a large bowl. Repeat until the vegetables are processed, squeezing the garlic cloves (they will have softened into a nice paste) into the last batch.