Ingredients

2 cups small white beans, pre-soaked overnight
1 large onion, diced
1 bunch of garlic, chopped into pea sized pieces
6-7 celery ribs, chopped
4-5 medium carrots, diced
1 potato, diced
1/3 cup olive oil
2 tablespoons salt (or less depending on saltiness preference)
black pepper, to taste
1 tablespoon dry oregano
1 tablespoon tomato paste
1 cup packed swiss chard or kale, chopped into bite size pieces

Directions

In a large pot cook beans in water for 15 minutes (half an hour if the beans have not been pre-soaked) on medium heat. Drain water.  Add 2 L and 1 cup fresh water to cover beans.  Bring to boil. Add  remaining ingredients except swiss chard/kale.  Reduce heat to medium. Cook another 30 minutes until all vegetables are cooked and broth is cloudy. Turn off heat. Add greens.  Remove pot from heat. Cover and let sit for 10 minutes. Serve.