one of the most simple things that i make: escarole and bean soup. it's traditionally made with canellini or other white beans such as great northern, but i've used other coloured beans with good results. and if you use veggie stock, it's suitable for vegetarians.
just 7 simple ingredients, and it's ready in 20 minutes so long as the beans are already cooked/soft. i usually use canned beans that are pretty much ready to eat.
quite simply, beans, escarole, garlic, onions, chicken stock (or vegetable), evoo, and parmesan cheese.
in a stock pot, sweat the diced onions and gently brown the garlic in evoo, toss with a load of chopped escarole and saute until it wilts, add beans and enough stock to cover, bring to a boil then reduce heat and simmer for 10 or 15 minutes.
ladle into a bowl, sprinkle with grated parm , drizzle with a little evoo, and garnish with a few large shavings of the parmesan cheese.