1 head garlic
1 to 2 teaspoons olive oil
1 to 2 tablespoons veggie bullion
4 cups water
1 1/2 cups cannelini beans
1 bunch kale or other cooking green
1 tablespoon dried rosemary
2 teaspoons dried thyme
1 to 2 tablespoons dried parsley
1) Heat the olive oil over low heat in a non-stick skillet, then add coarsely chopped garlic cloves. Allow garlic to slowly cook in the olive oil but make sure that it doesn't burn, about ten minutes.
2) Add the veggie bullion and water to garlic and allow to simmer uncovered for about 30 minutes. The broth with reduce. Allow broth to cool and place in a blender. You may need to add some extra water.
3) Pour broth back into pot and add bean, herbs and chopped greens. Simmer covered for about 30 minutes.