This is a nice and light dish that is enjoyable during the cold weather season. It's made vegan, but you can easily use chicken broth or add meat if you prefer.
1 bunch chopped kale
1 bunch chopped rainbow chard
4-5 diced carrots
1 cans cannellini beans (or 1 cup cooked)
4 cups prepared vegetable broth
2-3 tablespoons olive oil
1 large diced onion
3 cloves finely chopped garlic
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon sage
1-2 teaspoon chili pepper flakes (more or less depending on how spicy you want the soup to be)
Salt and pepper (any desired amount)
Heat olive oil over medium heat, then add onion and garlic. Sauté for 6-7 minutes or until onion is translucent.
Add herbs, pepper, and salt. Stir together for 1-2 minutes. Then add carrots.
Add vegetable broth and beans, then let soup simmer for 30 minutes.
Add chard and kale at the end, and any salt and pepper if needed.