White Bean and Greens Soup

In the winter there is nothing better than I giant bowl of warm, hearty soup. If you feel the same way, then this is a recipe for you. I try and make a big pot of soup early in the week so we have something to take to school and eat for lunch. We rarely ever eat out and when we do it is for dinner. So having a lot of lunches that are easy to carry and ready in the fridge is a must have. Soup or some sort of casserole usually do the trick. Maybe a sandwich thrown in to mix it up a bit.

This soup is perfect for dinner or lunch. It is light but rich enough to satisfy. I think a hearty lunch really helps to keep the day going. Plus, the mixture of beans and greens is super healthy and great brain food!

White Bean and Greens Soup
1 onion, sliced
1 tsp rosemary, chopped
1 bay leaf
4 cups chicken stock
1 can white beans/canellini beans
1 bunch of chopped greens, you can use whichever you prefer, I really like chard
2 potatoes, chopped into chunks
3 carrots, chopped into large pieces
Olive oil
Salt and pepper

1) In a large dutch oven heat olive oil and toss in the onion, saute with some salt and rosemary until softened

2) Add in the chicken stock and all other ingredients

 3) Let cook until vegetables are tender

4) Taste for salt and pepper, top with Parmesan cheese if you want, and serve with a good hunk of crusty bread
Enjoy!