2 c. white kidney beans (2 cans plus liquid)
1 c. red kidney beans (1 can plus liquid)
1 1/2 c. chick peas (1 can plus liquid)
2 - 3 c. fresh spinach, washed, drained and chopped
4 c. chicken broth or stock (College Inn is good)
2 onions, chopped
1 lg. clove garlic, minced
1 tsp. oregano
1 tsp. parsley
Pepper to taste
Parmesan cheese (optional)

Combine all ingredients and simmer until the onions are soft (about 40 to 45 minutes). Serve sprinkled with Parmesan cheese if desired. 1 cup brown rice can be added to above ingredients to thicken and enhance soup.