Weeknight Mulligatawny

Last week, the temperatures here were beginning to drop (and rise and drop...) and I was in the mood for soup. I love soup. Almost any kind. But, mulligatawny is one of my favorites and, for some reason, people have come to associate it with me. After a long-ish day of prepping and teaching and performing teacherly tasks, I was hungry and looking to eat in as little time as possible. So, I through together this quick version of mulligatawny out of the items we happened to have left in the fridge in the days leading up to payday.
Speedy Quick Mulligatawny
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cups vegetable broth
1 T flour
1 T curry
1 t crushed red pepper
1 t salt
2 T tomato paste
1/3 cup mango chutney
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drains
1 bunch of beet greens, rinsed and chopped

In a small amount of oil, saute onion, carrot, and celery over medium high heat until onions are translucent. Add flour and spices and cook for 1 more minute. Add broth, tomato paste, and chutney. Bring soup to a boil, then reduce to a simmer. Simmer for 20 minutes. Add beans and cook for 5 more minutes. Turn off heat and add beet greens. Serve with fresh ground pepper and some nooch. And, if you have it, some fresh cilantro is nice.