(Anne B.)
2 large garlic cloves, chopped
1 TBS olive oil (it called for 5 times as much but who needs that much oil?)
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups veggie broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups) any white bean will do
1/4 teaspoon black pepper
10+ cups fresh spinach, kale or other leafy green. About 5-7 oz. (if kale, coarsely chop it and remove stems)
Cook garlic in oil for 1-2 minutes. Add everything but the greens and simmer uncovered for 5 minutes. Add greens and cook a few more minutes. The kale will stay just a bit crunchy.
