Autumn Bean Soup

(serves 6)
(beans can be canned or cooked from dry)

2 cups white kidney beans (cannellini)
1 cup kidney or red beans
1 cup chick peas (garbanzo)
2 – 3 cups fresh spinach or escarole, washed, drained and chopped OR 1 – 10 oz. pkg. frozen spinach
4 cups chicken or vegetable broth
2 onions, chopped
2 cloves garlic, minced
1 tsp. each dried basil and oregano
1 Tbsp. dried parsley
Pepper to taste
Parmesan cheese (optional)

Combine all ingredients and simmer until onions are soft, about 45 minutes. Garnish with optional Parmesan cheese.