2-3 handfuls Kale, spinach, or thinly sliced cabbage
2 sheets Phyllo Dough, thawed on counter
1/4 cup Parmesan Cheese
Place the phyllo dough on the counter to defrost while cooking.
In a heavy saucepan with a lid, melt 2 tablespoons of the butter over medium heat and sauté the onion, celery and carrots for 4-5 minutes. Add the zucchini and garlic and continue to cook for 1 minute. Add all of the dried herbs, salt and pepper. Cook for 1-2 minutes, or until the spices smell fragrant.
Add the tomatoes, stock, water, green beans and kidney beans. Bring to a simmer. Simmer for 30-40 minutes.
Preheat the oven to 400°F.
Stir the dark greens or cabbage in to the soup and cook for 2 minutes, or until slightly wilted. Ladle the soup into 2 oven-safe dishes. Top each dish with a crumbled piece of phyllo dough. Dot the surface of the phyllo dough with the remaining tablespoon of butter. Sprinkle half of the cheese on each bowl, too.
Bake for 15-20 minutes, until phyllo is crispy and golden brown. Serve hot.