and from reading Italian cookbooks. He claims that sauteing the vegetables before adding the broth is the secret to great soup flavor

In a 6- to 8-quart pot heat olive oil over medium-high heat. Add carrots, celery and onion. Cook and stir for 2 minutes. Add cabbage, Swiss chard, and kale. Cook and stir vegetables about 6 minutes more or till greens are wilted. Add green beans and potatoes, if desired. Cook and stir for 2 minutes more.

Add chicken broth, tomatoes, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in white kidney or Great Northern beans and zucchini or squash. Return to boiling; reduce heat. Cover and simmer soup for 20 minutes more. Stir in snipped basil. Makes 8 main-dish servings (about 16 cups total).

*To cook dry beans, rinse beans. In a 4- to 5-quart pot combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak dry beans in cold water overnight in a covered pot.) Drain beans and rinse. In the same pot combine rinsed beans and 5 cups fresh water. Bring to boiling; reduce heat. Cover and simmer beans for 1 to 1 1/2 hours or till beans are tender, stirring occasionally.

Nutrition facts per serving: 213 cal., 9 g total fat (1 g sat. Fat), 1 mg chol., 1, 159 mg sodium, 27 g carbo., 8 g fiber, and 14 g pro. Daily Values: 63% vit A, 55% vit. C, 10% calcium, and 21% iron.

Nutrition tip: To reduce the sodium in this recipe, use reduced-sodium chicken broth and/or tomatoes.