Warming Beans and Greens Soup

Not that the weather hasn’t already made it abundantly clear, but I’m here to announce that it is winter. And it isn’t going away. The holidays always seem to trick us and joke that surely the wintery and cold weather stops at the end of New Years  – but then January and February comes around. Folks, it’s cold. And you know what that means – soup. Lots of it. I adapted this recipe from Food52 just slightly and I am SUCH a fan of it. It has made my innards warm to the point of heat stroke . It’s also healthy for us health nuts out there and has a lot of delicious nutrients when you feel like you might die from lack of them.

Ingredients 

  • 1/4 cup extra virgin olive oil
  • 1 red onion, diced
  • 1 cup of mushrooms, chopped
  • 3 cloves of garlic, peeled and smashed
  • 5 cups of chicken (or veggie) stock – if you’re lacking, just use some bouillon cubes and the corresponding amount of water
  • 2 tbsp wine vinegar (I opted for red wine – which is strong but delicious)
  • 1 can of chickpeas
  • 1 can of black beans
  • 2 cups of greens (spinach, kale, chard, bok choy, cabbage, watercress, etc.)
  • 1 cup of broccoli raab
  • salt and pepper for seasoning
  • If you’re feeling sassy – add some green onions
  1. Before you start, get ready with all your prep work – dice up your onion, chop your mushrooms, peel and smash the garlic, rinse out your legumes, clean up and cut your greens as you’d like.
  2. Then using a heavy bottomed large pan, put in the olive oil and once it’s sizzling – add in the onions, mushrooms, and garlic cloves
  3. Once they are lightly colored, add in the chicken stock and vinegar.
  4. Once simmering, add in the beans.
  5. The greens vary depending on what you are using. I opted for spinach and broccoli rabe – so I tossed in the broccoli rabe first for an additional 3-5 minutes before serving in the spinach
  6. Make sure not to overcook your greens by watching your pot
  7. Taste with salt and pepper and green onions as you need.
  8. Devour.
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One Comment Add yours

  1. sorryless says:

    A great winter dish indeed!

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