2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2 packages of Vegetarian chicken broth
1 bunch of green chard, spinach, or other greens
1 can of cannelloni beans
salt and pepper to taste
Heat olive oil in the bottom of a heavy soup pot on medium-high heat. Saute chopped onion until translucent and add minced garlic until cooked through.
Rinse and drain greens and chop into bite-size pieces and wilt them over medium heat with the onions and garlic, stirring often and adding more greens as they wilt.
Add broth and beans and bring to a boil, adding the juice of one lemon and salt and pepper to your taste. Once beans are heated, soup is ready to serve, although it can simmer as long as you like and is good reheated.
Variations - You can add your favorite no-meatballs for a variation on Italian Wedding Soup, or add small pasta such as ditalini for a heartier soup.