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Author Notes: This recipe was born out of our CSA. We got a lot of chard, kale and collards this year and had to come up with something to do with all of it. We made this recipe and portioned out to freeze for eating something quick and delicious on busy days. It's quick and easy and can be adapted to add all kinds of additional veggies. —okadots
Serves 4 (full sized meal portions)
- 1 small onion, diced
- 1 cup greens, julienned (works with any hearty green, such as kale, chard or collards)
- 13 ounces Pomi chopped tomatoes (1/2 a box) or other canned chopped tomato.
- 1 medium carrot, diced
- 2 cans white beans (cannellini, navy, etc), drained and rinsed
- 2 tablespoons olive oil
- 1 cup stock (we use vegetable, but chicken would work fine for non-vegetarians)
- 1 cup water
- 1 dried arbol chili
- 1 teaspoon Italian seasoning blend (we use the one from Penzey's)
- 1 tablespoon red wine vinegar
- Lightly mash half a can of beans in a small bowl.
- In the soup pot, heat the olive oil and then sauté the onions and half of the carrots with a pinch of salt. Sauté until onions are translucent.
- Add your greens and cook down until soft, 5-10 minutes depending on the type of greens.
- Add tomatoes and cook until most of the liquid is gone.
- Add mashed beans and cook for a few minutes
- Add stock, water, chili, italian seasoning and the rest of the carrots. Stir everything together and bring to a simmer. Simmer until most of the liquid is gone. I like a thicker consistency, but you can add more water or stock if you want a soupier soup.
- Add salt and pepper to taste.
- Add red wine vinegar and simmer for 3 additional minutes. The acid really balances out the flavors. You may want a little more vinegar depending on your tastes!