- Using prepared ingredients--frozen spinach, prepared stock and canned garbanzo beans-- makes this soup easy to prepare, but any quick-cooking greens (Swiss chard, beet greens, sorrel) and meaty beans (limas, cannnellini, butter beans) will work as well.
- In a large pot, heat oil and cook onion and garlic (and jalapeno, if using) over low heat until soft and aromatic (about 10 minutes).
- Meanwhile, rinse and chop the spinach. When onion is soft, add spinach, stock, pepper, soy sauce, lemon zest and all but 1/2 cup of the beans, raise the heat to medium-high and cook until the spinach has completely wilted (about 5 minutes).
- Puree, preferably with a hand-held blender right in the cooking pot. If using a conventional blender or food processer, work in batches to prevent splattering the hot liquid.
- Taste for seasoning. Serve hot, garnished with reserved garbanzo beans.
Serving Size: cup
|-||2 tablespoons olive oil|
|-||6 cloves garlic, chopped (use more or fewer, as preferred)|
|-||1 onion, chopped|
|-||1 tablespoon jalapeno pepper, chopped (optional)|
|-||10 ounces spinach, fresh or frozen|
|-||1 quart chicken stock, vegetable stock or water|
|-||1 15 ounce can garbanzo beans, or 2/3 cup dried beans, cooked|
|-||2 teaspoons soy sauce|
|-||1 teaspoon cracked or coarsely ground peppercorns, or to taste|
|-||1 teaspoon lemon zest|
|-|| salt, if needed|