Beans and Greens are a cornerstone of the Mediterranean diet and a classic combination that can be made a thousand ways depending on what’s on hand. No matter if it’s chickpeas and cabbage, white beans and Tuscan kale, or lentils and broccoli rabe, you’ll have a comforting, nutritious, and filling dish. Read my full article for a step-by-step guide.
Note: I am not a fan of canned legumes, but if you are going to use them, make sure you rinse them well before using them. —Sara Jenkins
4 to 6
extra-virgin olive oil
red onion or leek, sliced into thin half-moons
clove garlic, peeled and smashed
rich chicken stock or vegetable stock
good wine vinegar (sherry or Champagne is great)
cooked beans, chickpeas, or lentils
cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
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