Ingredients:
1 teaspoon olive oil
4 cloves of garlic, peeled and finely chopped
1 large onion or leek, finely chopped
1 carrot, peeled and finely chopped
2 ribs celery, finely chopped
2-15 ounce cans white beans such as cannelloni, rinsed and drained
1 large white potato, washed and diced
4 cups vegetable or chicken broth
Bouquet garni (a collection of fresh rosemary, thyme, sage)
2 bay leaves
1 bunch fresh greens such as collard, kale, spinach, or chard, thinly sliced
Splash of fresh lemon juice
Salt and pepper
Grated cheese for garnish (optional)
Directions:
Heat oil in a large soup pot over medium heat. Add the garlic and onions and sauté until translucent, about 5 minutes. Add the carrots and celery, stir to combine and coat with oil. Next, add the beans and potatoes, stir to combine. Pour in the broth and add the bouquet garni, bay leaves, and greens. Bring to a boil and then simmer covered for 15-20 minutes. Discard the bouquet garni and bay leaves. Add the lemon juice and adjust seasonings with salt and freshly milled black pepper. Garnish with grated cheese, if using. Serves 8-10