Sauté garlic, onion, celery (green parts too) with olive oil salt pepper... Add 4 cups stock (tour choice, I use fake chick'n bouillon) and 1 large can crushed tomatoes. Season again. Wash the greens ( salad spinner works best) and add them to the soup (you can also sauté them first too -- I did it both ways for my batch). Finally, season it with what you like. I used paprika, cayenne, and oregano. Let it simmer and you have soup for a week!
Enjoy!
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