This is an easy, nutritious, hearty low-calorie soup that takes less than 30 minutes to make. You probably have all the ingredients in your kitchen already so it’s a good choice when you are house bound. Serves 4 – 6

2 teaspoons olive oil

2 medium onions, chopped medium

64 ounces reduced sodium chicken or vegetable broth

2  cans (15 oz each) cannelloni beans, drained & rinsed

1 head escarole, leaves washed and torn into medium pieces (or 1 bag fresh or frozen spinach)

Freshly grated parmesan cheese

Heat the oil in a large pot over medium heat then add the chopped onions and cook 3 – 4 minutes until golden brown. Add the broth and the beans, then bring to a boil. Add the escarole and simmer until it wilts in 15 – 20 minutes. Ladle into cups then top with freshly grated parmesan and serve it with a perky green salad. If desired this soup can be made heartier by adding brown rice or pasta to each bowl just before serving.