Step 1

In a large soup pot, heat olive oil over medium heat. Add onions and cook until softened, about 3 minutes. Stir in onion, garlic, celery, and carrots and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, thyme, rosemary, and bay leaf and cook until it comes to a boil. Reduce heat and cover and simmer gently for about 45-60 minutes. Add beans and season with salt. Add leafy greens and cook until tender, approximately 5-10 minutes, depending on the greens being used. Serve. For a creamier texture, prior to adding the greens, the broth and vegetables can be blended with an immersion blender until desired consistency is reached.

Step 2

In a large soup pot, heat olive oil over medium heat. Add onions and cook until softened, about 3 minutes. Stir in onion, garlic, celery, and carrots and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, thyme, rosemary, and bay leaf and cook until it comes to a boil. Reduce heat and cover and simmer gently for about 45-60 minutes. Add beans and season with salt. Add leafy greens and cook until tender, approximately 5-10 minutes, depending on the greens being used. Serve. For a creamier texture, prior to adding the greens, the broth and vegetables can be blended with an immersion blender until desired consistency is reached.