1/2 c. lentils or Navy beans
2 bunches kale greens (any vegetable greens may be substituted)
1/4 c. diced celery
1/4 c. diced onion
1/2 c. tomato juice
1/2 c. crushed tomatoes
1 tbsp. parsley
1/2 tbsp. basil
2 crushed garlic cloves
1 tsp. grated cheese
Pinch oregano
Pinch black pepper

Soak the beans until soft in a four (4) quart saucepan (canned beans may be substituted). Remove the stems from the kale and discard, chop the leaves into small pieces and add to the beans. Add the remaining ingredients, bring to a boil, and simmer at low heat until cooked, approximately one half hour. Add water to maintain approximately one quart of liquid at all times while cooking. Allow to stand for one hour before reheating to serve.