march 20, 2011

A simple and healthy vegetarian soup. Any mix of leafy greens can be used (here we’ve chosen green chard, turnip greens, and kale). This is a recipe that can be made from start to finish in about 30 minutes.

Leafy Green and Garbanzo Bean Soup

1 bulb fennel, chopped (sprigs reserved for garnish)
2 14oz cans garbanzo beans, rinsed
2 28oz cans tomatoes, coarsely chopped, retain juices
4 cups vegetable broth
2 cups water
1 bunch kale
1 bunch green chard
1 bunch turnip greens
1 tsp red pepper flakes
3/4 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
salt, pepper
parmesan cheese

In large stock pot, heat a few ounces of olive oil. Add fennel and cook for five minutes, stirring occasionally. Once fennel has softened, add tomatoes and retained tomato juice. Simmer for ten minutes. Next, add vegetable broth, water, and garbanzo beans. Bring to a boil, then reduce heat, and add red pepper flakes, paprika, oregano, and thyme. Simmer for 10 minutes. Add salt and pepper to taste.

Rinse greens, cut away and discard stems, and coarsely chop leaves. Add chopped greens to pot. Simmer until greens are tender, about five minutes.

Ladle soup into individual bowls, and garnish with slivers of parmesan and fennel sprigs. Serve immediately.

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