1 celery heart, diced

¼ sweet onion

2 cups escarole chopped

2 cups spinach chopped

2 chicken legs poached in 2 cups of water

reserve broth from cooking chicken

1 can northern white beans

2 cans low fat chicken broth

1/3 cup orzo or other soup pasta

Poach 2 chicken legs in 2 cups of water until chicken is cooked thoroughly.  Saute onion and celery in 2 tbs olive oil until onions are translucent.  Reserve the poaching liquid.  Debone and cut up chicken legs.  Add the chicken broth, escarole and spinach stir until greens are wilted.    Add chicken pieces and poaching liquid to soup.  Add 1 can northern white beans and orzo.  Simmer ½ hour until orzo is cooked.  Serve with grated asiago cheese and a hard crusty bread.