This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
Simmer until vegetables are almost tender, about 15 minutes.
Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
Simmer until tender.
Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.