(basic) white bean and chicken soup:
1 cup shredded leftover roast chicken
4 cups chicken broth
1 can white beans drained
1/2 cup leeks or onions
1 carrot diced
1 celery stalk diced
rosemary, basil, greek oregano from the garden (use whatever herbs you like I vary mine depending on what I have on hand)
1 tbsp crushed garlic
2 tbsp extra virgin olive oil
2 - 3 cups chopped greens
salt and pepper to taste
Saute onion/leeks, carrot, and celery in oil for five minutes then add garlic and herbs for a couple minutes then add the other ingredients and simmer for 25 minutes. Check for taste and add salt and pepper if desired. Add greens and simmer for 15 more minutes.
For a variety, add some white wine (last ten minutes) Also, try different veggies. In the summer I use squash and spinach for example.
I also make a variation with canned chicken, dried veggies, chicken boullion, and canned beans out of my preps.