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Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 6–8 minutes.
Stir in the dried rosemary, dried thyme, and red pepper flakes, if using, and cook until fragrant, about 1 minute.
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