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

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

LENTEN VERSION:

Omit the chicken broth (use vegetable broth instead) and the cheese.