Recipe: Beans and Greens Soup (using pepperoni, tomatoes, rice, and Kalamata olives)

BEANS AND GREENS SOUP
Source: The Bean Harvest Cookbook by Ashley Miller
Servings: 4-6

You can use Swiss chard, kale, and fresh spinach in this soup. The choice of beans is likewise at your discretion -- limas, chickpeas, or any in the common-bean clan are fine.

1 tablespoon olive oil
1 piece pepperoni, about 2-inches long, cut in 1/4-inch cubes
1 medium to large onion, chopped
4 garlic cloves, minced
4 cups chopped greens, lightly packed
1 celery stalk, chopped
1 medium carrot, chopped
1 tablespoon minced fresh basil plus extra for garnish or 1 tsp dried basil
6 cups stock or stock and tomato juice
1 cup chopped tomatoes, drained
1 cup cooked beans
1/2 cup uncooked rice
8 to 12 Kalamata olives, sliced
salt (to taste)
freshly ground black pepper (to taste)
freshly grated parmesan cheese (for garnish)

In a soup pot, heat the oil over low heat. When hot, add the pepperoni and saute 3 to 4 minutes.

Add the onions and garlic and saute until the onions are translucent.

Add the greens, celery, and carrots and saute, stirring, until the greens have wilted.

Stir in the basil, stock, tomatoes, beans, rice, and olives. Bring to a boil, then lower the heat and simmer gently 45 minutes. Season with salt and pepper.

Ladle into soup bowls and top with the Parmesan cheese and extra fresh basil.