• 3 tbsp olive oil
• 1 1/4 cup leeks, finely chopped
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 1 small zucchini, diced
• 3/4 cup green beans, trimmed and cut in thirds
• 3/4 cup fresh or frozen peas
• 3 tbsp fresh cilantro, chopped
• 1/3 cup fresh parsley, chopped
• 1 3/4 - 2 tsp fine kosher salt (taste as you go)
• 3/4 tsp freshly cracked black pepper
• 6 cups low sodium vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 4 cups leafy greens of choice (we used half kale, half spinach)
• 2 15. oz cans garbanzo beans

Herbed Oil: 

• 1/3 cup vegan parmesan-style cheese, grated (can sub with 2 tbsp nutritional yeast) 
• 3 tbsp fresh parsley
• 1-1 1/2 tbsp fresh basil
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tsp agave syrup
• 1/4 tsp fine kosher salt
• 1/4 tsp ground black pepper