Beans and Greens Soup Recipe

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This quick and tasty soup combines nutritious ingredients with the flavoring "zings" of jalapeno and lemon.
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  • 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
  • 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.
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