Instructions: NOTE:This recipe has evolved from Matt Browns discussions with fellow cooks and from reading Italian cookbooks. He claims that sauteing the vegetables before adding the broth is the secret to great soup flavor

In a 6- to 8-quart pot heat olive oil over medium-high heat. Add carrots, celery and onion. Cook and stir for 2 minutes. Add cabbage, Swiss chard, and kale. Cook and stir vegetables about 6 minutes more or till greens are wilted. Add green beans and potatoes, if desired. Cook and stir for 2 minutes more.

Add chicken broth, tomatoes, and pepper. Bring to boiling; reduce heat.

Cover and simmer for 20 minutes. Stir in white kidney or Great Northern beans and zucchini or squash. Return to boiling; reduce heat. Cover and simmer soup for 20 minutes more. Stir in snipped basil.

Makes 8 main-dish
servings (about 16 cups total).

*To cook dry beans, rinse beans. In a 4- to 5-quart pot combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

(Or, omit simmering; soak dry beans in cold water overnight in a covered pot.) Drain beans and rinse. In the same pot combine rinsed beans and 5 cups fresh water. Bring to boiling; reduce heat. Cover and simmer beans for 1 to 1 1/2 hours or till beans are tender, stirring occasionally.

Nutrition tip: To reduce the sodium in this recipe, use reduced-sodium chicken broth and/or tomatoes.

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