I've wanted to make this since seeing it featured on a Bravo cooking show (Around the World in 80 Plates). Well this week, my CSA box had just about all the ingredients, except the celery, garlic and onion (which I already had)! The only thing I did that was not per the recipe was to use canned beans (sorry, but I'm lazy that way), and I only had 1 can of cannellini beans, so I used garbanzos for the second can. Again, sorry! Aside from that, I followed the recipe, except to make a bigger batch so I can freeze the leftovers. This is a delicious soup, and I think it's a great way to serve super nutritious greens to the family! I love greens of all kinds, and can chase my boyfriend with them, but when I've made soups like white bean and Swiss chard, he enjoyed it. I work from home, so on my lunch break, I prepared the soup and left it simmering on the stove, as the prep work is fairly labor intensive (but well worth it). I had some already stale French bread, and I did cook some spicy chicken Italian sausage to add, for my boyfriend, as he always has to have meat with dinner. What I like about this soup is it can be made vegan/vegetarian by using a vegan chicken flavored broth (Superior Touch Better Than Bouillon), and meat/cheese eaters can add Parmesan (or sausage). I can easily serve this to my vegan and meat eating friends, knowing it's both delicious and hearty!
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I've wanted to make this since seeing it featured on a Bravo cooking show (Around the World in...