Greens and Beans
3 T olive oil
3 large garlic cloves, minced
1 cup roughly chopped fresh Italian (flat) parsley
2T dried oregano
2T dried basil
1 large onion, diced
1 medium green pepper, diced
1/2 tsp salt
1/2 tsp pepper
Saute green pepper and onion in oil with spices and herbs until soft.
12 cups coarsely shredded mixed greens (I used one head of escarole, some fresh spinach and some kale, but you could use chicory, swiss chard or any other greens you have around.) Note: if using spinach, add it at the end with the tomatoes and broth.
Add greens to pot and stir to coat with oil and herbs.
1 cup steamed edamame
1 cup cooked navy beans or other white bean
1 cup cooked chickpeas
Add beans to greens and mix well.
2 cups vegan gluten free chikn broth (I used Edward & Sons brand)
1 28 oz can crushed tomatoes
Add boiling broth, crushed tomatoes and extra water (if needed) to just cover all.
Cook until greens are tender. Sprinkle with soy bacon bits if desired.
Approximately 8 generous servings, depending on appetite.