Sometimes I pull out this recipe just to use up wilted greens that I have in the fridge. Feel free to swap out any type of beans and greens, it’s that easy!

(serves 6-8)

2 tablespoons extra virgin olive oil

1 red onion, peeled and chopped

3 cloves garlic, peeled and minced

2 cups black beans, cooked

2 cups navy beans, cooked

2 cups pinto beans cooked

2 cups kale, trimmed off stem and chopped

2 cups swiss chard, chopped

2 cups fresh spinach, chopped

12 cups low sodium vegetable broth

1/2 cup fresh parsley, chopped

Heat olive oil and sauté onion until soft. Add garlic and stir another minute. Add all other ingredients except parsley and bring to a boil. Lower heat and simmer for 30 minutes. With a hand blender, pulse a few times, keeping soup slightly chunky. Add parsley and serve.