1 bunch kale, stems removed

2 medium zucchini, chopped

1 medium onion, chopped

1 48 oz can diced tomatoes, with juice

1 head cauliflower, chopped

1 can garbanzo beans, rinsed and drained

3 whole cloves garlic, peeled

1 teaspoon dried rosemary

1 teaspoon dried Italian seasoning

salt and pepper, to taste

1 Tbsp olive oil

Tomato juice (optional)

On a large sheet pan, season the cauliflower with half of the olive oil, salt, and pepper.  Place whole cloves on the sheet pan as well.  In a 400 degree oven, roast the cauliflower and garlic until the vegetables are fork tender (about 20-30 minutes).  While the cauliflower is roasting, soften the onion in a large soup pot in olive oil, salt, and pepper for about 5 minutes.  Add the kale and cook until wilted (another 3-4 minutes).  Add the zucchini and cook 3-4 minutes.  Add the tomatoes with their juices.  Then, add the roasted cauliflower, herbs, and garbanzo beans.  Simmer until flavors are well combined, about 20-30 minutes.  If desired, add tomato juice for a more soup-like consistency.