- 3 Tbs olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 bunch sturdy greens, such as kale, mustard greens or collards
- 1 Tbs tomato paste
- 3/4 tsp ground cumin, plus more to taste
- 1/8 tsp red pepper flakes, plus more to taste
- 3 garlic cloves, minced
- 1 Tbs grated fresh ginger
- 1 tsp kosher salt, plus more to taste
- 1 quart chicken stock
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup chopped fresh herbs, like parsley, mint, dill, basil, tarragon, chives or a combo
- Juice from one lemon, to taste
Step 1: Heat a large pot over med-high heat for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot and saute until very soft and brown at the edges, 7-10 min
Step 2: Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
Step 3: When the onion is golden, add the tomato paste, cumin, and red pepper flakes to the pot and saute until paste darkens, about 1 minute. Add ginger, garlic and salt.
Step 4: Add stock and beans and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15-25 minutes. If you like a thicker broth, smash some of the beans with the back of a spoon to release their starch.
Step 5: Add the greens to the pot and simmer until they are very soft, 5-10 minutes (collards might take a little longer). Add a little more broth if the soup gets too reduced.
Step 6: Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright. Serve topped with a drizzle of olive oil and more red pepper flakes.