Beans and Greens Soup


6 cups chicken broth
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 cup chopped fresh spinach, kale, or chard
1/4 cup chopped fresh basil, or 2 teaspoons dry
1 can (12 ounces) cannellini beans, drained
salt and pepper, to taste
grated Parmesan, for garnish


Bring the broth to a simmer in a 4-quart pot. Meanwhile, in a large frying pan, saute the onion and garlic in the olive oil until translucent. Add the greens and basil and cook until just wilted. Add this to the broth and stir in the beans. Cook another 5 minutes, then season to taste. Serve hot, sprinkled with Parmesan.


Makes 4 to 6 servings.

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