Super Simple Beans and Greens Soup

4 cups low-sodium vegetable broth
2 (15-oz.) cans white beans, rinsed and drained
1 (16-oz.) bag frozen chopped greens (chard, spinach, etc.)
Garlic powder
Freshly ground black pepper

Bring broth just to a boil. Add beans and cook until heated
through. Add frozen greens and garlic powder to taste. Simmer
until greens are fully cooked according to package directions.
Serve hot with freshly ground black pepper on top.

Variations:
If you want to use some aromatics, heat a tablespoon or two of
water in the soup pot. Add a chopped onion, a chopped leek, a
couple chopped shallots, or a few cloves of minced garlic. Cook,
stirring, until aromatics are soft, about 3 minutes, before adding
the broth and continuing.

Spice it up with a shake or two of red chile flakes.

Add a cup or so of cooked barley for a heartier soup.

Cook a 10-oz. pkg. frozen roasted organic red potatoes (nothing
added) in the microwave. Add to the basic soup and heat through.
Season the soup at the table with different vinegars.

Note:
Fresh baby spinach or baby kale can be used instead of the
frozen greens. They will cook faster than the frozen greens.