The Helpful Plate

 Greens and beans soup

I did this recipe as a request from my Instagram followers. Using fresh, Spring greens, this is a wonderfully simple soup that is very tasty! I grew the Swiss chard myself, which grows surprisingly well in a container. I planted mine in early February along with Romaine lettuce.

The bok choy and Swiss chard leaves in this recipe are a little heartier than the spinach, so I added them first. I added the spinach leaves at the end because they are the most delicate. You don’t want to turn these into mush.

You can actually use any combination of greens or simply use 1 type, such as spinach. Other available options are mustard greens and turnip greens, which would make this more of a Fall soup, IMHO. I might change the spice mix for the more bitter greens. I’m thinking curry, which would mellow the bitterness and make this soup hearty in a different way. You could also add coconut milk for a creamy texture, but this is untested, so try it at your own risk. I’m just thinking out loud here. :-)

What makes this recipe unique and extra yummy is the toasted bread that soaks up the broth. Once that happens, you basically have a pile of delicious vegetables atop a boat of mushy, creamy bread. Think the inverse of French onion soup.

As always, flex the herbs to what you have. I think thyme would be excellent in this and dill might be an interesting option too…or add both! Either way, I hope you enjoy!

Ingredients:

4 large Swiss chard leaves; if the stems are woody, cut off bottom 1/2 inch, then slice the remaining stems up to the green leaves. Slice the green leaves.

4 large bok choy leaves, green leaves removed from the white stems. Chop the white stems. Slice the green leaves.

1 medium onion, peeled and chopped

2-3 c. washed baby spinach

1/2 Tbs. olive oil

1/2 Tbs. minced garlic

1 tsp. kosher salt

8-12 sage leaves, washed and thinly sliced

1 can organic kidney beans, rinsed - I used dark red, but light red or white would work equally as well

4 cups (1 box) organic vegetable broth

Himalayan pink salt and red pepper flakes for garnish

Crusty bread

Infused olive oil (I used Persian Lime) but plain olive oil will do

2-4 Tbs shredded Parmesan cheese

Instructions:

Heat the olive oil in a large soup pot or deep skillet. Add the onion and stems from the bok choy and Swiss chard. Cook 3-5 min until onions are translucent. Add the garlic and salt and cook 3 min. longer. Add the sage leaves. Add the kidney beans and stir to combine and heat through.

Add the broth and bring to simmer. Add the bok choy and Swiss chard leaves. Stir to combine and heat through, about 2 min. Add the spinach leaves. Turn off burner and stir to combine.

Add the infused olive oil to a large skillet and heat over high heat; be careful not to let it smoke. Add bread (however many slices for the number of bowls you are filling). Toast to the desired doneness on one side, then flip. Turn off burner and sprinkle the Parmesan on top. Cover pan with a lid to allow the trapped heat to melt the cheese.

Cut bread slices in half and layer in a soup bowl. Ladle soup on top. Sprinkle with Himalayan salt and red pepper flakes