Soup
Garbanzo Beans & Greens
This is a hearty, spiced stew of garbanzo beans and greens, built on a base of sautéed carrots, onion, and garlic. Bacon adds a smoky depth, cooked first to render its fat, then crumbled and stirred in at the end. The dish simmers for about 30 minutes, allowing the flavors to meld, and finishes with tender kale. Serve it warm, topped with a dollop of Greek yogurt and a side of crusty bread.
Method
7 steps · 45 min total
- 01
Cook and Crumble Bacon
Cook the bacon in a Dutch oven or large soup pot over medium heat until crisp. Use tongs to remove the bacon, leaving the rendered fat in the pot. Crumble the cooked bacon and set it aside. If you're skipping the bacon, just heat olive oil or a combination of olive oil and butter in the pan instead.
