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Soup of Leafy Greens


2 tbsp olive oil
2 cloves garlic
1 lb greens roughly chopped
A pinch of salt
4 cups chicken stock (if you don’t have stock on hand make your own by doing a quick simmer of carrots, spring onions, and bay leaf or thyme, add a few tbsp of tamari until the taste suits you.)
1 (15 oz) can of cannellini beans or what you have on hand
Olive oil for garnish
Salt and pepper to taste


  1. In a large heavy pot over medium temperature heat the olive oil and add the garlic and sauté until the fragrance is released.
  2. Add the greens to the pot, stir, and sauté until wilted then add a pinch of salt.
  3. Stir in the broth and beans, cover and let simmer for 5 minutes. Season with salt and pepper to taste.
  4. Drizzle each serving with a teaspoon of olive oil and serve with slices of a good sourdough bread.