2 tablespoons good wine vinegar (sherry or Champagne is great)
1 cup cooked beans, chickpeas, or lentils
2 cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
1 dried chile, optional
Salt and pepper
2 tablespoons really good extra-virgin olive oil
Grilled bread, for serving
in a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown.
When lightly colored, add stock and vinegar. Bring to a light simmer and add cooked legumes. Bring back to a simmer and add greens and chile, if using.
Depending on what greens you use, you will cook the soup a little more or less. Spinach and watercress would cook in a minute or two, while kale and broccoli rabe would take more like 3 to 4 minutes (or as many as 5 to 8). You want to simmer long enough to wilt and cook the greens but not to overcook them.
Taste and adjust salt. Serve by itself or over grilled bread with a drizzle of olive oil on top