Greens and Beans 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