This is one of the few things I DO make all the time. I got it from a college roommate who got it from her homestay "sister" in France, but I've altered it a lot since.
1. Chop onions, potatoes, carrots into large chunks. Cook in the bottom of a large soup pan in olive oil (enough to nearly cover the veggies) with whole cloves of garlic, salt and pepper, until soft and beginning to brown.
2. Add one can of diced tomatoes and about half a can of tomato paste, plus the desired amount of broth.
3. Once broth is boiling, add spinach (or kale) and snowpeas and one can of drained butterbeans.
4. Once greens are cooked, add a ton of lemon juice and fresh dill. The goal is for the tomato, lemon, and dill flavors to be equally strong and balance each other out.