Beans and greens are always a great combination, the addition of herbs makes the combination terrific. You could use kale or other greens here. Depending on the type of greens, you may have to add them earlier or just at the end.

3 T vegetable oil
2 c thinly sliced onions, in half moons
1 t salt
1/4 – 1/2 t turmeric
6 c broth or water, or a combination
1 c macaroni or other small pasta, or linguine or spaghetti broken into small pieces
6 – 8 c coarsely chopped chard leaves, thick stems removed
2 c cooked beans, rinsed and drained if canned
1 1/2 – 2 c chopped fresh herb, a combination if possible (the more the merrier)
pepper, to taste

1. Heat oil in a soup pot. Add onions and salt, reduce heat and sauté, stirring occasionally, for 15 to 20 minutes, until golden. If the onions are starting to brown, either reduce the heat, or take the pot off the element, reduce heat, wait a minute or so, then return the pot to the element. This applies mainly to electric stove owners. Once golden, remove about a quarter cup of onions and reserve.

2. Add turmeric to onions and cook, stirring, for a minute. Add broth and/or water and bring to the boil. Add pasta and cook, uncovered, for about 5 minutes. Add chard and beans and simmer, stirring occasionally, until chard is tender and pasta is done to your preference, about 5 minutes–taste to make sure–then remove from heat, stir in herbs, and some pepper to taste. Cover the pot and let sit for about 5 minutes, to allow the flavor(s) of the herb(s) to develop.

3. Serve, topped with reserved onion.