|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.
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.