Italian White Bean Soup With Greens (Sbd)

• 1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)↗1 1⁄2 lbs
• chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)↗6 cups
• garlic clove (I'm sure I used at least 5!)↗1 -5
• cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)↗1 cup
• kosher salt↗

  to taste

• white pepper

  to taste

• freshly grated parmesan cheese

  to finish

• red pepper flakes↗

  for garnish

Step-by-step instructions

1. 1

   Bring large pot of water to a boil.

2. 2

   Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.

3. 3

   Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).

4. 4

   Bring broth to simmer in large pot over med-high heat.

5. 5

   Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Ladle soup into bowls.

8. 8

   Pass cheese and pepper flakes at table.