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Beans and Greens Minestra

4 cloves garlic, minced or pressed

3 cans white beans, drained -- or 2 cups freshly cooked beans

1 bunch greens, chopped

5 cups water or stock (or more, as needed)

6-oz. can tomato paste

1/2 teaspoon dried sage (or 6 fresh sage leaves, chopped) -- optional

1/2 cup finely ground cornmeal

2 tablespoons lemon juice

salt & pepper, to taste

Briefly sauté the garlic in a little olive oil in a soup pot. Add about 2/3 the cooked beans and most of the water or stock to the pot. Puree the rest of the beans and a little stock in a blender or food processor along with the tomato paste and sage. Stir this into the soup and add salt and pepper to taste. Add the chopped greens. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour the paste slowly into the simmering soup while stirring constantly, until the soup is hot. Serve with freshly-grated parmesan cheese, if desired.