- 2 Tbsp extra virgin olive oil
- 1 whole onion, thinly sliced
- 1 stalk celery, chopped
- 2 small carrots, sliced into coins
- 6 cups water or chicken broth
- 2 cups cooked (or canned) white beans
- 1-2 sprigs thyme
- 1-2 dried bay leaves
- 1 medium ham hock or shank (optional)
- 4-5 crushed canned plum tomatoes
- 1/2 cup tomato liquid
- 1/3 cooked greens (kale or collards work well)
- 1 pinch salt and black pepper, to taste
- 2 tsp fresh parsley and basil, chopped
- 1/2 cup parmesan, freshly grated (optional)
- Heat a large, heavy pot on MEDIUM, and when hot, add oil; when it shimmers, add onion, celery, and carrot. Fry until onion softens.
- Add broth or water, cooked beans, thyme, bay, ham bone, tomatoes, and tomato liquid. Lower heat to MEDIUM-LOW, and simmer, partly covered, for 30 minutes.
- Taste to see if soup liquid is flavorful. If it is, add greens, cook for 5 minutes, and then add seasonings to taste. Just before serving the soup, add chopped parsley and basil. (If liquid is not yet flavorful enough, continue cooking for another 10 minutes.) If you are not using the ham bone, grate Parmesan and add to soup before serving—this will give the soup a fine flavor.
Here's a tasty, hearty soup that you can easily make with or without the pork.
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