Tuscan Bean and Greens Soup

From the Kitchen of Kerin Gould and Produce with a Purpose:


Olive oil 4-10 cloves garlic (it's up to you and the people around you) 1/2 medium onion 1 tbsp each basil and oregano (optional) a pinch of ground red pepper salt and pepper to taste 1 1⁄4 cup of white cannellini beans or navy beans 10 oz pureed tomato or tomato sauce (ideally organic and from a jar rather than a can) 2 cups water One bunch chopped chard, kale or spinach


In a soup pot, heat olive on medium and sauté garlic, onion, basil and oregano, and red pepper until they are softened and working together. Add tomato, water and beans and bring to a boil. Salt and pepper to taste. Add chopped greens. Cook for 3-5 more minutes, depending on how much body the greens have (kale takes a bit longer than spinach, for example.) Serve hot, with a sprinkle of parmesan (or fake parm) if you like.