Ingredients

• 1 1/2 lbs escarole (I used kale) or 1 1/2 lbs beet leaves, trimmed (I used kale)
• 6 cups chicken broth (I used half of each) or 6 cups vegetable broth (I used half of each)
• 1 -5 garlic clove (I'm sure I used at least 5!)
• 1 cup cooked white beans (I used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (I used northern beans, cannellini or other white beans would work too)
• kosher salt, to taste
• white pepper, to taste
• freshly grated parmesan cheese (to finish)
• red pepper flakes (for garnish)

Instructions

1. Bring large pot of water to a boil.

2. Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.

3. Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).

4. Bring broth to simmer in large pot over med-high heat.

5. Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.

6. Sprinkle with salt and pepper.

7. Ladle soup into bowls.

8. Pass cheese and pepper flakes at table.