2 tablespoons olive oil
1 medium onion, chopped
1 or 2 cloves garlic, chopped
1-15 oz can navy beans
1-15 oz can diced tomatoes
4 cups water
1 vegetable bouillon cube
¾ cup pasta (no more or pasta will take soup over)
¾ cup chopped greens (collards, turnips, kale-whatever you like)
Salt and pepper to taste
Parmesan cheese for garnish
1. Heat olive oil over medium heat. Sauté onions and garlic until onions are translucent. (Do not brown garlic because it will become bitter-make sure and use lower heat when sautéing).
2. Add beans, tomatoes, water and bouillon. Bring to a boil and add pasta. Reduce heat and simmer until pasta is almost done, or about 5 minutes.
3. Add greens and simmer about 5 more minutes. Garnish with parmesan cheese and serve.
**Options**
Use box of chicken broth instead of water and vegetable bouillon.
Add diced ham when sautéing onions and garlic for Ham and Bean soup.