Name: Savory Thick Greens Soup
Yield: Makes: 4 to 6 servings
Ingredients: 2 quarts chicken broth or water Salt and freshly ground black pepper; 1 cup long-grain brown or white rice; 1 pound fresh greens, such as kale, spinach, turnip, or mustard greens, or 1 package (10 ounces) frozen chopped greens, thawed; 2 cans (16 ounces each) red or white kidney beans; 2 bunches scallions (green onions); 2 large tomatoes or 1 can (14½ ounces) Italian plum tomatoes; 2 tablespoons olive oil

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This thick and hearty soup, replete with beans and greens, is so filling that I doubt you’d want to eat anything more for dinner.

Ingredients

2 bunches scallions (green onions)
2 large tomatoes or 1 can (

Vegetarian
Soup
Gluten-free

Method

Thinly slice the scallions, including most of the green tops. Purée the tomatoes (fresh or canned, with seeds and skin) in a food processor or blender until smooth.
Heat the olive oil in a soup pot over medium heat. Add the scallions and sauté until just beginning to wilt, about 1 minute.
Add the tomatoes, beans with their liquid, rice, and broth. Bring

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Ingredients

Method

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