HEAT. Put 1 tablespoon oil in a large pot over medium-high, add onions and garlic clove and cook until lightly browned, about 4 minutes.

ADD. Add stock, vinegar or wine, and bay leaf. Bring to boil and add carrots and chile, if using. 

COOK. Lower heat to a simmer and cook covered until carrots become tender, about 25 minutes.

ADD. Once carrots become tender add beans, and lastly the greens. The greens will wilt quickly, so make sure not to overcook them. Taste and adjust salt and pepper.

SERVE. Serve and enjoy with blackened garlic ciabatta!

blackened garlic ciabatta bread

PREPARE. To make crusty, blackened bread, I like to use a ciabatta loaf from my local bakery and slice it into thin pieces. I then melt 2-3 tablespoons vegan butter with 3 cloves minced garlic. 

SMEAR. Smear a generous amount of the vegan butter and garlic mixture to one side of each slice of bread and place coated side up on a cookie sheet.

COOK. Cook coated side up in a preheated oven at 350 degrees, until golden brown (about 10-15 minutes), then crank it up to a broil. Just make sure to keep an eye on it as the edges start to blacken quickly. Remove from oven and serve along side the soup.