Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cans of white cannellini beans (or kidney)	Drained and rinsed.
1/2 cup of diced celery	Washed, trimmed and diced
1 bunch of sliced scallions or 1 small onion	Peeled, washed, and diced
1/2 cup of chopped fresh parsley	Or 2 Tablespoons dried parsley
4 cups of low sodium chicken broth
1 large bunch of chard	(Or spinach or escarole). Washed, trimmed and chopped
1 tablespoon of dried basil
1 teaspoon of dried oregano
½ teaspoon pepper
1 teaspoon salt
3 cloves garlic	Washed, peeled and minced
1 tablespoon of olive oil
¼ cup grated parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in large stock pot.
2	Add garlic, scallions, and celery. Cook until tender.
3	Add the chicken broth, parsley, seasonings and bring to boil. Reduce heat to simmer. Simmer a five minutes.
4	Then add the coarsely shredded greens.
5	Cook slowly for 20 minutes or so until greens are cooked through. Add the can of beans and cook another 5 minutes.	Cook until internal temperature reaches 135°F.
6	Serve hot. with grated cheese on top.