Serves 8 as a soup or 4 as a main course:
- 2 teaspoons oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 6 cups tomato broth or equal parts tomato juice and water
- 12 ounces pre-cooked kidney beans, drained and rinsed
- salt (to taste)
- 1 cup small whole wheat shells or macaroni
- 5 cups shredded spinach or lettuce
- grated Parmesan cheese
Heat oil in a 5-quart pot and sauté garlic, onion, and celery for 5 minutes, or until onion is softened.
Add broth and beans, bring to a boil, cover, and simmer for 10 minutes. If beans are not tender, cook until they are. Add salt as needed.
Add pasta, cover, and simmer until tender, 10 to 15 minutes.
Add greens, cover and cook for 5 minutes.
Serve, adding cheese to taste at the table.