Chop a few cups of fresh herbs (I used basil, oregano, and rosemary, but whatever you have around), and at least two entire heads of garlic. I went with almost three, but I love garlic. Sauté everything very briefly in 1/2 cup of regular olive oil. Then add 3 quarts of water and bring to a rolling boil. Simmer uncovered for approximately one hour.
Now add chopped vegetables and any legumes or starch. I put in a diced red onion, kale, and brown lentils. Maintain a simmer until everything is fully cooked.
Add salt and black pepper to taste, and squeeze in the juice of 1/2 lemon. If you want to thicken the soup a bit, you can add tempered
Serve with crusty bread for dipping!