White Bean and Wilted Greens Soup
1 can cooked cannellini beans, drained and rinsed
1 clove garlic, peeled and end trimmed
1 1/2 to 2 cups stock (according to type and preference); water will also do, but the flavor of the soup will not be so deep
2 handfuls (about 1 cup) Swiss chard, chopped
1/2 teaspoon salt
Black pepper to taste (optional
In a 2-quart saucepan, bring the beans, garlic, and stock to a boil. Reduce the heat and simmer for 10 to 15 minutes.
Carefully, with a slotted spoon, scoop out the beans with 1/2 cup of liquid into the bowl of a food processor or blender. Or, if you own a handheld household processor, leave the soup in the saucepan. (This piece of kitchen equipment is invaluable for just this.)
Puree until smooth and return to the saucepan, stirring into the remaining stock.
Add the greens, season with salt, and cook another 5 minutes.