Greens and Beans Soup

2 T olive oil

1 onion, peeled and thinly sliced

1 leek, thinly sliced (optional)

1 fennel bulb thinly sliced (optional)

2 cloves garlic thinly sliced (garlic is never optional!)

1 bu. Greens (I use chard), washed and coarsely chopped, use stems or remove stems depending on your preference

4-6 cups broth (quantity depends on whether you want thicker soup, or thinner soup)

1 can garbanzo beans drained

Salt and pepper to taste

2 t chopped thyme

Garnish with shaved parmesan and red pepper flakes

Place olive oil in a large pot, add the onions and the leeks and fennel if you’re using them and sauté a couple of minutes, add the garlic and saute the vegetables until they are soft, about 5 minutes.

Add the greens and saute to wilt them slightly.  Add the broth, bring the mixture to a boil and simmer about 5 minutes.  Add the drained beans and season to taste with salt, pepper and thyme.  Ladle the soup into large bowls and garnish with shaved parmesan and pepper flakes.

Serves 4-6