This soup has a bittersweet past for me but I love it none the less. I
often made this soup while living in Humboldt County years ago. It was
a perfect heavy (but not creamy) soup which was filling and perfect on
cold winter nights while living on the coast. I based this vegan
recipe loosely on the non-vegetarian Italian Wedding Soup.

* 1 head escarole or kale, tough ribs discarded and leaves thinly sliced
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 large garlic clove, chopped
* 26-30 ounces vegetable broth
* 3 cups water
* 1 (16- to 19-ounce) white beans such as cannellini drained

Cook kale in a 6- to 8-quart pot of boiling salted water until
tender, about 5 minutes, then transfer with slotted spoon to a large
bowl of ice and cold water to stop cooking. Drain escarole in a
colander, pressing gently to remove excess water.
Saute onion, garlic stirring occasionally, until golden, about 8 minutes.
Add broth and water and bring to a boil, then add kale and beans and
simmer about 10 minutes. Season with salt and pepper.