1 tbsp. butter or olive oil
2 large onions, sliced
2 or 3 fresh scallions, chopped
6 cloves garlic, peeled and minced
1 bay leaf
1/2 tsp. soy sauce
1/4 tsp. whole black peppercorns
2 tablespoons fresh parsley, chopped
1/2 tsp. dried thyme
6 large carrots, peeled and sliced
6 to 8 stalks celery
8 cans chicken broth
16 ounces fresh broccoli top florets
16 ounces fresh or frozen lima beans or cooked white beans
1 head escarole, washed and chopped
cooked pasta, noodles or rice of your choice
optional: 1 lb boneless-skinless chicken breast

In a large stockpot or soup pan, melt butter or heat olive oil over medium heat; sauté sliced onions until translucent. Reduce heat to medium low. Add garlic, and herbs and sauté for 1 minute. Add carrots and celery; sauté for another minute, but do not allow garlic to brown. Add chicken broth; bring to a boil for 1 minute, then reduce heat to a low simmer.

Add remaining ingredients except for pasta or rice (boil this until cooked in a separate pan). If desired, add 1 lb. skinned chicken breast, cut into 1/2-inch chunks 1/2 hour before serving.

Simmer until all vegetables are tender and chicken is cooked. Season to taste.

Fill bowl half way with noodles. Add soup to fill bowl. Serve with crusty bread or crackers and freshly grated Parmesan cheese, if desired.

Submitted by: CM