Greens & Beans Soup

Please select a featured image for your post

Makes 4 to 6
  • 1/4 cup extra-virgin olive oil
  • red onion or leek, sliced into thin half-moons
  • clove garlic, peeled and smashed
  • cups rich chicken stock or vegetable stock
  • tablespoons good wine vinegar (sherry or Champagne is great)
  • cup cooked beans, chickpeas, or lentils
  • cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
  • dried chile, optional
  • Salt and pepper
  • tablespoons really good extra-virgin olive oil
  • Grilled bread, for serving
  1. in a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown.
  2. 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.
  3. 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.
  4. Taste and adjust salt. Serve by itself or over grilled bread with a drizzle of olive oil on top