I love when the name of a dish just gets tells it like it is. Gets right to the point, you know?
Like most of my kitchen adventures this one was originally inspired by Bon Appetit (love you forever BA) and has been tweaked over time. It’s one of those perfect soups to cook on a weekend afternoon because it’s a long, yet leisurely, meal to put together. This, of course, thrills me because I’m a weirdo who has spent most of my life figuring out how I can spend MORE time in the kitchen, but I think you’ll like this even if you’re not like me (understandable).
The ingredients themselves – while being the actual vision of HEALTH – can be a bit off-putting (beans! kale! more beans! lentils! spinach!) but this is honestly one of those things that just comes together so well.
That’s the word I’m looking for. This soup is seriously nourishing.
So listen. I’m about to ask you to go out and get two different types of dry beans and a package of dry lentils. And then you’re only going to use 1/2 cup of each. Annoying? Maybe. If getting dried beans make you want to slap me (please don’t) then you can totally use canned. It’s fine. I’m not judging you or anything.
(But dried beans take up like no room in a pantry/drawer/bin/whatever and they’re honestly just good to have around.) (I’m done now.) (Promise.)
I will say going the canned route will result in a much quicker meal…so you win there. Check out the notes below for the slight updates you’ll need to make.
Speaking of updates, the original recipe calls for some fun toppings, which are great but not at all necessary. The recipe below is my most bare bones version, but fried onions certainly never made anything worse ya know?
It’s beans and greens, kids. Go wild!