Beans And Chard Soup Recipe

• 1 can white cannellini beans (or possibly kidney)
• 2 c. sliced celery
• 1 bunch sliced scallions
• 1/2 c. minced parsley
• 2 c. chicken broth
• 1 pound chard (or possibly spinach or possibly escarole)
• 1 tbsp. basil
• 1 teaspoon oregano
• Pepper
• Salt to taste
• 6 cloves garlic, chopped
• 1 tbsp. extra virgin olive oil
• Grated cheese

1. Fry out the garlic in extra virgin olive oil taking care not to burn it.
2. Add in the celery and scallions and stir over heat till wilted.
3. Add in the chicken broth, parsley, seasonings and simmer a few min.
4. Then add in the coarsely shredded greens.
5. Cook slowly for 1/2 hour or possibly so till greens are cooked through.
6. Add in the can of beans with juice and cook another 5 min.
7. Serve with lots of grated cheese.
8. Kidney beans and escarole are a nice combination.
9. This should be a thick soup - not watery.

white cannellini beans, celery, scallions, parsley, chicken broth, chard, basil, oregano, pepper, salt, garlic, extra virgin olive oil, cheese

Taken from cookeatshare.com/recipes/beans-and-chard-soup-19690 (may not work)