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