- Vegetable scraps (like stems and skins) reserved from food prep
- Non-brassica vegetables (such as spinach, tomatoes, and mushrooms), to taste
- Herbs, to taste
- Roughly chop all vegetables, scraps, and herbs, then combine in a saucepan or soup pot. Cover with water or broth, if using, to reach approximately 2 inches above the vegetables.
- Bring to a light boil, uncovered, then reduce the heat, cover, and simmer for 40 minutes.