Italian Beans and Greens Soup

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INGREDIENTS

• 1 small onion, chopped (or 4 tablespoons frozen onions)
• 1 stalk celery chopped (or a small pinch of celery seed)
• 1 carrot peeled and chopped (a few baby carrots are OK, but frozen carrots may not work)
• 1 clove garlic minced (or one half teaspoon of garlic powder)
• ½ teaspoon Italian seasoning (or pinches of dry oregano, basil, rosemary and thyme)
• 32 oz. packaged or canned chicken broth (any type of broth will work, homemade is best)
• 1-2 14 oz. cans of beans drained (any type beans will do e.g., Cannellini, Red Kidney, Great Northern, Black Beans, mix and match)
• 2 cups of greens washed, stalks removed and coarsely chopped (e.g., Kale, Swiss Chard, Collards, turnip greens, Cabbage, or Spinach)
• Optional - Cooked pasta (leftover pasta from refrigerator will work)
• Optional - small potato, cubed
• Salt, black pepper and parmesan cheese to taste

INSTRUCTIONS

Create a basic soffritto by sautéing chopped onion, celery, carrot and garlic in a medium pot over medium-low heat.

When the soffritto softens and yields a nice aroma, add the spice mix, ½ teaspoon salt, a quart of broth, drained beans, greens, and cubed potato if using. NOTE: if using spinach as greens, do not add now; wait until the end of the cooking process to add and allow to wilt before serving.

Bring to boil and simmer 15-20 minutes or until the greens are done.

Add pre-cooked pasta and/or spinach (if using), cover, lower heat letting the spinach wilt and the pasta to warm. Usually a couple minutes is all that is needed.

Taste the soup for preferred seasoning levels.

Serve topped with Parmesan cheese.