One-pot soup for slow mornings

This is the soup we make on retreat mornings when everyone's coming back from a hike, cold and hungry. It's forgiving, it's simple, and it makes the whole house smell like something good is happening.

Start with onions, carrots, and celery in olive oil. Add a few cloves of garlic, a can of crushed tomatoes, a couple cups of broth, and any beans or greens you have on hand. Simmer for thirty minutes.

Serve with crusty bread and good olive oil. Leftovers taste even better the next day — which is half the reason we make a big pot.