1 lb. dried white beans

2 bay leaves

1/4 c. extra-virgin olive oil

4 c. chicken or veggie broth

1 large onion, chopped

salt and freshly-ground pepper

2 carrots or other roots (radishes and turnips work well), in 1/3” dice

3/4 lb. winter greens (kale, chard, collard, turnip greens, arugula, etc.)

4 cloves garlic, minced

3 Tbsp. minced Italian parsley

freshly grated Parmesan cheese

Soak beans for 8 hrs. or overnight in water to cover by one inch. Drain. Heat olive oil in a lg. pot over med. heat. Add onion, carrots (radishes/turnips), garlic, parsley, & bay leaves. Sauté until veggies are slightly softened, about 10 min. Add drained beans, broth, & 2 c. water. Season with salt & pepper. Bring to a simmer, cover, & adjust heat to maintain bare simmer. Cook, stirring occasionally, until beans are tender, 45 min. to 1.5 hrs, depending on age of beans. Remove bay leaves. In a food processor or blender, purée 4 c. of the beans & veggies with some of their liquid. Return the purée to the pot and stir well. If needed, thin with water. Wash greens well, removing any bruised leaves, thick ribs or stems that are thick or tough (should end up with about 1/2 lb. of trimmed greens). Stack leaves a few at a time, roll into a log, & slice cross-wise into 1/2” ribbons. Bring a lg. pot of salted water to boil over high heat. Add greens & boil until tender (less time for tender green, more time for tougher greens).  Drain, reserving about 2 c. of cooking liquid. Stir greens into soup. Cover & simmer 5 min. more. Thin soup, if needed, with reserved cooking liquid. Taste & adjust seasoning. Sprinkle cheese on top, if desired.

Adapted from Fresh from the Farmers’ Market by Janet Fletcher