1/4 cup red onion, chopped fine

4 cloves of garlic, minced

6 cups of chicken stock

1 15-ounce can of white beans

1 head bitter winter greens such as broccoli rabe, mustard greens or

escarole, chopped

1 tablespoon chopped parsley

Parmesan cheese to taste

Black pepper

In a large pot, heat a tablespoon of olive oil over medium/medium high

heat. Add onions, cook for two minutes on medium heat. Add garlic and

cook two more minutes. Add white beans, black pepper and parsley and

cook for a minute. Add stock, bring to a boil and then reduce heat to a

simmer. After about ten minutes add the greens, and let cook for about

another 5 minutes.

Pour into bowls and top with grated Parmigiano-Reggiano. Serve with thick

crusty bread and you have a meal unto itself.

Depending on your use of canned chicken stock and canned beans, be

very judicious with the amount of salt added. I recommend none. But some

may wish to add some at the end, depending on taste. The pepper is

necessary, however.