Greens and beans soup

1 bag escarole
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta

Dice onion, carrots, celery and garlic.

Sauté with a little olive oil.

Add chicken stock, salt and pepper. Simmer until veggies are soft.

Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.

Serve with a little pecorino cheese.

Very good and figure friendly.

Bacon and Potato Chowder

6 slices bacon, cut into small pieces
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup flour-I use Wondra
2 can's (14.5 oz each) ready to serve chicken broth
1 package Valley View Shredded Hash Browns
1 cup milk

Cook bacon in large saucepan over medium heat until crisp. Add onion anc carrot; cook and stir 3 minutes. Add flour, cook and stir until smooth. Stir in broth. Bring to a boil., stirring constantly. Add has brons, reduce heat to medium low, simmer 6-8 minutes or until potatoes are tender stirring occasionally. Stir in milk. Cook 2-3 minutes or until thoroughly heated (DO NOT BOIL).
Makes 6 servings.

Split Pean and Ham Soup

1 ham bone
1 bag split peas, bring to a boil in water, enough to cover. Let cool and rinse peas
chopped onion, celery, and carrots
pepper, garlic powder, onion powder, 2 bay leaves
1 quart chicken stock

Saute onion, celery, and carrots in olive oil. Add ham bone and chicken stock. Add split peas and seasonings and let cook until peas have cooked well.

Remove bay leaves before serving.

Avgolemono Soup

Lentil Minestrone With Greens