We love the winter season for many reasons: Cold weather really is the best bath weather, and there's also no better time to stay indoors, light some candles and cook up a warm homemade meal with friends and family. Here, we've found the perfect one for you to try out this weekend; It's vegetarian, totally clean and features three cornerstones of the Mediterranean diet: beans, olive oil and leafy greens. Cook up a storm, Senteurists!

Ingredients: (Makes 4 to 6)

1/4 cup extra-virgin olive oil
red onion or leek, sliced into thin half-moons
clove garlic, peeled and smashed
cups rich chicken stock or vegetable stock
tablespoons good wine vinegar (sherry or Champagne is great)
cup cooked beans, chickpeas, or lentils
cups cleaned and roughly chopped cooking greens (kale, spinach, chard, bok choy, napa cabbage, watercress, amaranth, broccoli raab or mix of any)
dried chile, optional
Salt and pepper
tablespoons really good extra-virgin olive oil
Grilled bread, for serving
    1. In a large heavy-bottomed pan, warm the olive oil over medium heat. Add the onions or leeks and garlic clove and gently brown.

    2. 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.

    3. 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.

    4. Taste and adjust salt. Serve by itself or over grilled bread with a drizzle of olive oil on top

    Photo and original recipe courtesy of our friends at Food52

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