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