Greens + beans = one mean soup!

Oh, Express. You feed my soul every morning with your snarky news. You feed my stomach in the evenings with your fast recipes. And in both cases, you distract me from the fact it's getting colder when you share delicious dishes like Greens, Tomato, and White Bean Soup.

I made this dish over a week ago, and have eaten it pretty much every day since. It's like Big Anthony's Magic Pasta Pot, but with soup. It's even more satisfying because it took 30 minutes to make.

That's right, you do the math: 5 basic ingredients, 30 minutes prep, 8 meals. Doesn't get better than that. So without further linguistic equations, I give you ...

Greens, Tomato, and White Bean Soup


1 Tbsp. olive oil
1 small yellow onion, chopped (1 cup)
1 Tbsp. minced garlic
2 14.5-oz cans of reduced sodium chicken or vegetable broth
1 14.5-oz can diced tomatoes, with juice
1/2 cup whole-grain orzo or other small shape pasta (I omitted and it was fine)
1/4 tsp crushed red pepper (I omitted because I'm a wimp)
1/4 tsp ground black pepper
1/2 cup water (which you can omit if you omit the pasta, I think)
1 15-oz can white kidney beans, rinsed (I used great northern, and that worked well too)
4 cups chopped dandelion greens or escarole (about one bunch, but I did two (of escarole), which was AWESOME, because it just packed it in)

Heat the oil in a large pot on medium-high. Add the onion and garlic and saute until the onions are soft and translucent. (10 bonus points for any newspaper using the word translucent in a recipe.)

Add the broth, tomatoes, (orzo), (red pepper flakes), black pepper, and (water). Bring the soup to a simmer and cook (until the pasta is tender), about six minutes.

Add the beans and greens, and then cook, stirring often, until the greens are tender, about another 5 minutes. Serve sprinkled with Parmesan cheese (or if you're me and a snob, pecorino romano).

And remember, the recipe saves this serves four, but I think that's only if your guests eat a quart of soup at a time. Believe me, this made a TON, so prepare to store/freeze/bring for lunch ... and it only gets tastier as it sits, so you win!

P.S. Mom, how about you just print this page instead of me photocopying and mailing it to you? Thanks. :)