Greens Tomato and White Bean Soup

1 tablespoon olive oil1 small yellow onion, chopped3 cloves garlic, minced2 cans (141/2 ounces each) reduced-sodium chicken broth1 can (141/2 ounces) diced tomatoes, with juice#189; cup whole-grain orzo #188; teaspoon each crushed red pepper, ground black pepper#189;cup water1 can (15 ounces) white kidney beans, rinsed4 cups chopped dandelion greens or escarole (about 1 bunch)#188;cup grated parmesan cheese@Recipe nutrition:In a large pot over a burner set at medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about four minutes. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.Add the beans and greens, then cook, stirring often, until the greens are tender, about 5 more minutes. Serve sprinkled with parmesan cheese.Serves four.@Recipe nutrition:Nutrition values per serving: 279 calories, 8 grams fat (2 saturated), 36 g carbohydrates, 8 g fiber, 16 g protein, 5 mg cholesterol, 473 mg sodium.Associated Press