Greens, Tomato and White Bean Soup

1 tablespoon olive oil

1 small yellow onion, chopped (1 cup)

3 cloves garlic, minced (1 tablespoon)

Two 14 1/2-ounce cans reduced-sodium chicken or vegetable broth

14 1/2-ounce can diced tomatoes, with juice

1/2 cup whole-grain orzo or other small shape pasta

1/4 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 cup water

15-ounce can white kidney beans, rinsed

4 cups chopped dandelion greens or escarole (about 1 bunch)

1/4 cup grated Parmesan cheese

In a large pot over medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes.

Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.

Add the beans and greens, then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with Parmesan cheese.