White or Pink Beans With Beet Greens and Parmesan

• 2 tablespoons extra virgin olive oil
• 1 large red onion, finely chopped
• 2 to 4 garlic cloves (to taste), minced
• 1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
• 6 cups water
• A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
• Salt to taste
• 1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
• Freshly ground pepper
• Freshly grated Parmesan for serving

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
2. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic.
3. Cook, stirring, until it is fragrant, 30 seconds to a minute.
4. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni.
5. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant.
6. Taste, adjust salt, and add pepper.
7. Remove the bouquet garni.
8. Stir in the beet greens and simmer 5 to 10 minutes.
9. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

extra virgin olive oil, red onion, garlic, white, water, bouquet garni, salt, generous, freshly ground pepper, serving

Taken from cooking.nytimes.com/recipes/1014613 (may not work)