1 med. onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 tab. olive oil
2 tea. minced garlic
5 cups vegetable broth
2 cans (15 oz. each) great northern, navy, cannellini beans or a combination
1 1/2 tea. smoked paprika
1 tea salt
10 oz. greens (kale, mustard greens, spinach and/or shredded brussels sprouts)
shredded Parmesan cheese
Cook and stir onion, carrots and celery in oil in 6-quart stockpot over med. heat for 5 minutes or until beginning to soften.
Stir in garlic, and cook 1 minute, stirring.
Add broth, beans, paprika and salt.
Add greens and simmer uncovered 5-10 minutes, stirring frequently.
Ladle soup into bowls and serve with Parmesan cheese.
source: Glory Foods