Whenever I feel particularly overfed (which truthfully is daily!) I make this soup because it’s fast, easy, delicious and very nourishing.
I make my own bone broth (formerly known as stock), but you can substitute store bought. But if you have the time, I really think homemade broth is far more nutritious. I like to make mine with a combination of beef and chicken bones, leeks, fennel, carrots, and garlic. Of course you can make this vegetarian and make a vegetarian broth instead.
It is super-fast, sauté onions and garlic in a large soup pot, add leeks or fennel or whatever other vegetables you like, and sauté a minute or two, toss in the greens and cook until wilted, add the broth and simmer about five minutes, add a can of drained cooked beans, season to taste, and serve with shaved parmesan and pepper flakes, an almost instant lunch or dinner. It’s really an almost 15 minute soup.
2 T olive oil
1 onion, peeled and thinly sliced
1 leek, thinly sliced (optional)
1 fennel bulb thinly sliced (optional)
2 cloves garlic thinly sliced (garlic is never optional!)
1 bu. Greens (I use chard), washed and coarsely chopped, use stems or remove stems depending on your preference
4-6 cups broth (quantity depends on whether you want thicker soup, or thinner soup)
1 can garbanzo beans drained
Salt and pepper to taste
2 t chopped thyme
Garnish with shaved parmesan and red pepper flakes
Place olive oil in a large pot, add the onions and the leeks and fennel if you’re using them and sauté a couple of minutes, add the garlic and saute the vegetables until they are soft, about 5 minutes.
Add the greens and saute to wilt them slightly. Add the broth, bring the mixture to a boil and simmer about 5 minutes. Add the drained beans and season to taste with salt, pepper and thyme. Ladle the soup into large bowls and garnish with shaved parmesan and pepper flakes.
Serves 4-6
