White Bean Soup with Greens

I'm a little behind with posting recipes because I went to Switzerland for 10 days.  There we ate mostly bread, cheese, & chocolate.  Not a bad life.

Anyway, this is a quick soup that I made many times last winter & cooked up for the first time this year with some Swiss chard from the CSA share.  You can use any green, really, so I just use whatever is handy.  Highly recommended to be eaten with fresh bread.

White Bean Soup with Greens

I think that I originally got this recipe from a Mark Bittman something, but by now, I just have it memorized.

2 tablespoons olive oil

1 garlic clove, minced

1 small onion, chopped
1 large can whole tomatoes, with the juice

2 cups stock (I used veggie; chicken stock would also be fine or water if you have to)

1 can white beans (I like cannellini beans the best)

large bunch of leafy greens (Swiss chard, spinach, kale, mustard greens, etc), stems removed & roughly chopped

salt & pepper, to taste

1.  Heat olive oil over medium high heat in a large pot.  Add garlic & onion, & saute until just starting to turn golden.

2.  Add tomatoes, stock, & beans.  Bring to boil; then, reduce heat & let simmer about 20 minutes.

3.  Add chopped greens & cook until wilted.

Serve with some toasted fresh bread brushed with olive oil.

Serves 3-4.