Sally's Healthy Version of Escarole Bean Soup

1/2 Head of Escarole (washed and sliced into strips)
2 Large Leaves of Chard, Collard Greens, Beet Greens, or Kale (washed and sliced)
6 Cloves of Fresh Garlic, sliced thinly
1 Tsp of Cold-Pressed Olive Oil
2 Boxes of Organic Vegetable OR chicken Broth
1 Non- Aluminum Can of Organic Beans (any type)
OR 1 Container of Organic Firm Tofu, cut into cubes

Drizzle a little olive oil (1 tsp max) into a soup pot and lightly saute the garlic. When the garlic has become golden, add all the sliced greens. Use tongs or 2 wooden spoons to cook/wilt the greens over a medium high heat. When the greens have cooked down, reduce the heat to medium low and add in the 2 boxes of broth plus the tofu or beans. Simmer on the low heat for 15 to 20 minutes. You now have a quick and nourishing soup. For a little added flavor, grate fresh parmesan over the bean style soup.