Taste of Tuesday

Earlier this year a customer shared a soup recipe with us.  I just got around to making it, substituting yukina savor for the recommended greens, and it was wonderful!  Here's my adaptation of the recipe: 

Chickpea Soup with Tomatoes and Greens

3 t. olive oil

1 onion, chopped into 1/2-inch pieces

1 large clove garlic, minced

1 t. dried oregano

pinch of dried thyme

1 T. tomato paste

1 15-oz. can diced tomatoes

1 15-oz. can chickpeas, rinsed and drained

salt and pepper to taste

4 cups vegetable stock

several cups torn greens (yukina savoy, beet greens, chard, amaranth, or spinach)

In a large pot, heat the olive oil over medium-high heat.  Add the onion, garlic, oregano, and thyme, and cook, stirring occasionally, about 5 minutes.  Mash in tomato paste and cook for a few minutes.  Add tomatoes and chickpeas.  Add stock.  Bring to a simmer, cover, and cook until the flavors meld and soften, 30 minutes to 1 hour.  Stir in the greens, cooking them until softened and tender.  Season to taste.  

The recipe suggests toasting crusty bread, rubbing with garlic, brushing with olive oil, then tearing into pieces and adding to the soup.

Bon appetit!