Beans And Greens Soup

• 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

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

extravirgin olive oil, red onion, clove garlic, chicken, good wine vinegar, chickpeas, cooking greens, chile, salt, really good extravirgin olive oil, bread

Taken from food52.com/recipes/66632-beans-and-greens-soup (may not work)