jewelweed

WHITE BEAN SOUP WITH BEET GREENS

You start this by making Tuscan White Beans with Sage and Garlic - then you add some things, puree some things, and it becomes a heavenly soup. I give the instructions for the beans from the beginning so you don't have to go looking for the other recipe.

I prefer to use the green tops of golden beets in this soup. You could also use green chard. Whichever you use, be sure the greens are firm and glossy.

1 lb. small white beans (dried)
1 head garlic, separated and peeled
2 tsps. crumbled dried sage leaves
salt
2 Tbs. olive oil
2 medium onions, chopped
1 large bunch beet greens, about 12 oz.
4-6 cups light vegetable broth*
fresh ground black pepper
lemon juice

Put the beans into a large, heavy-bottomed pot and add about two quarts water, the garlic cloves (reserving one), the sage, and two or three teaspoons of olive oil. Bring the beans to a boil, turn down the heat, and simmer them gently until they are tender. This could take anywhere from two to five hours, depending on the age of the beans. During this time, check the beans occasionally, and add water as needed to keep the beans well covered. When the beans are almost tender, add a teaspoon of salt.

Cook the chopped onions gently in a tablespoon of olive oil, stirring often, until they are evenly light brown, soft and sweet.

Wash the beet tops thoroughly, cut off any large or tough stems, and coarsely chop the greens or cut them into 1-inch strips. Chop the reserved clove of garlic, heat it in 2 teaspoons olive oil, and add the beet greens, tossing them in the hot oil until they wilt.

When the beans are perfectly tender, scoop out about a cup and a half of them and reserve them. Add the caramelized onions to the remaining beans and bean broth, along with about two cups of the vegetable broth. Puree this mixture in a blender, in batches, until it is smooth and creamy.

Pour the puree back into the pot and add the reserved white beans, the sauteed beet greens, and two to four cups more of the vegetable broth - enough to get the consistency you like in the soup.

Season the soup with fresh ground black pepper, more salt if needed, and a squeeze of fresh lemon juice.

SPRING GREEN SOUP

This is a very satisfying dish, warm and filling on a blustery March day, yet full of the wonderful fresh taste of spring.

1 bunch firm, glossy turnip greens (from baby turnips)
1 bunch firm, glossy beet greens (same)
4 cups baby spinach leaves
1 small bunch feathery fennel greens
6 green onions
a few new potatoes (about 1/2 lb.)
salt and pepper to taste
2 Tbs. olive oil
2 large onions, chopped
1 cup sliced leeks, white and light green
2-3 cups light vegetable broth
optional: fresh lemon juice

As always, wash all the greens thoroughly and cut away any tough stems, if there are any with these tender young vegetables. Slice up the green onions, including all the tops. Scrub and cut up the potatoes.

Put the potatoes and greens into a soup pot with enough water to cover and a generous sprinkle of salt, and bring the water to a boil. Lower the heat and let the vegetables simmer until they are tender, about twenty minutes.

Meanwhile, heat the olive oil in a nonstick pan, add the chopped onions and leeks, and cook over very low heat, stirring often, until nicely caramelized. Add the onions and leeks to the soup, simmer everything together for about ten minutes, then add vegetable broth to your taste.

Puree the soup in a blender, in batches, and return it to the pot. Taste, and correct the seasoning with a little more salt, and some pepper. If you like, you can add a few drops of fresh lemon juice, but I prefer this particular soup with very little acidity.

Serve hot, garnished with crumbled queso fresco or mild feta.