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Author Notes: 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
Makes 4 to 6
- 1/4 cup extra-virgin olive oil
- 1 red onion or leek, sliced into thin half-moons
- 1 clove garlic, peeled and smashed
- 5 cups rich chicken stock or vegetable stock
- 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
- This recipe is a Community Pick!