I found the loveliest technique for making garlic broth in the back section of a Russian cookbook. By itself, I think the broth is sippable and light, but turned into a soup, it makes for a comforting vegetarian entree. We could all use an easy, feel good recipe in our backpockets right about now. This soup feels soothing and has a big dose of green vegetables to lift up your entire system.

I do love a good 'something from nothing' type of recipe. I think you'll find this soup so easy to put together that, if you're feeling under the weather, you can still make it for yourself and then go immediately back to your fuzzy blanket. Very little chopping, no purchased stock, flexible ingredients - a warm bowl of good stuff for what ails you.

1 whole head of garlic (about 10 cloves or so)
about 4 tbls. of olive oil
2 1/2 quarts of water (10 cups)
1 tsp. fine (table) salt
4-5 sprigs of thyme (optional)
a large bunch of kale
about 3 carrots
1 can white beans
1 can chickpeas
1/2 c. of brown or white short grain rice
salt, pepper

  1. Make the garlic broth. Leave the head of garlic whole and with a sharp knife, cut off any extra roots on the bottom or neck at the top. With a damp rag, wipe off the whole head to remove any dirt. Cut it in half, horizontally around the equator, so that you hold the top in one hand and the bottom in the other and all the beautiful cloves are exposed. Add the olive oil to a soup pot and heat over medium. Place the halved garlic cut side down. Sizzle in the oil for about 2-4 minutes, until it is golden brown. Add in the water, salt, and thyme, if using. Bring to a boil and then lower the heat to achieve a low simmer. Let the broth simmer, very low, for one hour.
  2. While the broth cooks, prepare the vegetables. Remove the stems from the kale. Slice the leaves into ribbons. Peel and dice the carrots.
  3. Drain and rinse the beans and chickpeas.
  4. Remove the garlic cloves with a slotted spoon or strain the broth. If you like a lot of garlic, squish out about half of the cloves, smash, and stir back into the broth. (See notes for what to do with the leftover cloves.)
  5. Add the beans, chickpeas, kale and carrots. Cook for a half hour at a low simmer.
  6. Add in the rice. Cook for 15 minutes more.
  7. Taste for seasonings and add more salt and pepper, if needed. Serve with a squeeze of fresh lemon juice.

Notes: The soft cloves of garlic can be used for many other purposes. When cool, squeeze them from the papery skin and save. Cover with a little oil in a lidded container and refrigerate. I like to spread this poached garlic on bread with cheese and oil and bake - instant garlic bread! You can also add it into pasta, sauces, or any other time when minced garlic is called for.