Tuscan Soup with White Beans and Greens

It's finally springtime in LA! BUT it's still chilly out there, with unseasonably (for Southern California, that is) cool weather that we've had for weeks on end...

So, I went to the Atwater Village Farmers' Market last weekend and picked up some fresh greens and great veggies. What better way to celebrate the cool weather than a nice hearty soup?

Tuscan Soup with White Beans and Greens

1 tbsp olive oil

1 medium-size yellow onion, minced

3 large garlic cloves, minced

3 cups slow-cooked or two 15.5-ounce cans cannellini or other white beans, drained and rinsed

6 cups vegetable stock

1/4 teaspoon red pepper flakes, or to taste

Salt and feshly ground black pepper

1 small head escarole or bunch of swiss chard or any dark leafy green, coarsley chopped

1/2 cup ditalini or other small pasta shape (optional)

1. Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 mintes. Add the garlic and cook 1 minute.

2. Transfer the onion and garlic to a 4- to 6-quart slow cooker. Add the beans, stock, and red pepper flakes and season with salt and black pepper. Cover and cook on Low for 6-8 hours.

3. Cook the greens in a pot of boiling salted water until softened, about 5 mintues. Drain and set aside. In a small saucepan of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain and add to the soup, along with the cooked greens, just before serving.

Notes:

If you don't have a slow cooker, just add all the things as listed, but do it in a regular pot and cook on low for 30-60 minutes, until everything has a nice soft consistency.

Find a good vegetable stock, that will give a good base flavor.

Enjoy!