6-7 cups chopped greens – kale, escarole, rapini or other dark green leafy vegetables or a combination of 2 or 3 different greens. 14.5 ounce can fire roasted crushed tomatoes ( or use liquid veggie bouillon by Pacific or Imagine in place of tomatoes)
 2 TB. Extra Virgin Olive Oil 15 ounce can organic Cannellini Beans
½ medium onion, diced Vegan Parmesan Cheese
4 tsp.  minced garlic or 4 cloves, chopped ¼-1/2 cp.  vegan shredded Mozzarella
1/8 tsp. unrefined sea salt or use grated romano (sheep)
1/4 tsp. crushed red pepper  
1 tsp. GF soy sauce or tamari  



Heat the oil in a large skillet.  When oil is hot, add onion, sprinkle with salt, and sauté over medium high heat 3-4 minutes.

Add the garlic and sauté 1-2 minutes then add crushed red pepper and sauté 1-2 minutes more.

Add the chopped greens and sauté a few minutes.

Next add the crushed tomatoes, ½ cup water, and soy sauce or tamari. Cover and simmer over low heat 10-15 minutes. Stir in the beans and cook 10 minutes more.

Place in serving bowls over rice, polenta, or pasta, and sprinkle with vegan Parmesan and/or vegan mozzarella shreds.



Non-Vegan – Sprinkle with grated pecorino romano (sheep cheese–optional).

I like Muir Glen brand of crushed tomatoes.

You can add other vegetables of your choice. I added some zucchini I had on hand.

Variation:  You can make this into a Greens and Beans Soup by adding a 32 ounce carton Imagine liquid No-chicken Broth or Vegetable Broth, 2 cps. water, and 2 tsp. soy sauce at the same time you add the crushed tomatoes.