Recipes out of the Blond Box

1 quart chicken broth
1 medium onion, chopped
2 cloves garlic, chopped
1 can (16 ounces) cannellini beans, drained
1 can (16 ounces) black beans, drained
1 head escarole, leaves separated and and washed
3 tablespoons olive oil
½ teaspoon oregano
1/8 teaspoon black pepper
1 bay leaf

Sauté onions and garlic in oil until onion is translucent. Add beans and chicken broth, and bring to a boil. And oregano, black pepper, and bay leaf. Simmer for 30 min. Chop escarole into bite-size pieces, then add to simmering soup. Return to the boil, then simmer for 10 min. or until escarole is tender. Remove bay leaf and serve.