Vegetable Bean Purée Soup

Full of nutrients - no  chewing involved. I must admit, it isn't the prettiest color, but sometimes looks can be deceiving. And if you can't chew, you're probably not too worried about presentation anyway.

Vegetable Bean Purée Soup
1/2 cup liquid (leftover cooking water from vegetables, plain water, or vegetable broth)
2 cups frozen mixed vegetables (I used carrots, peas, corn, and green beans)
1/4 white onion, chopped
1 clove garlic, chopped
1 cup mixed spring greens
salt, pepper, Italian seasoning to taste
1 can dark red kidney beans (540mL/19 ounces), undrained
butter, Parmesan cheese, hot sauce, or any other flavors as desired to taste

In a medium saucepan, bring the cooking liquid, vegetables, onion, and garlic to a boil. Reduce heat and simmer for five minutes. Remove from heat and stir in the greens and seasonings. Purée using a hand-held immersion blender until smooth. Add in the can of beans with liquid and purée again until smooth. Refrigerate until ready to use, or bring the pot to a boil to hear soup thoroughly.