Soups & Stewsbonappetit4.8
Beans and Greens With Halloumi cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●grater
- ●bowl
📝 Preparation Steps
1
Remove ribs and stems from 1 large bunch Swiss chard (about 8 oz.). Coarsely chop leaves and set aside. Coarsely chop ribs and stems. Cook 6 garlic cloves, thinly sliced, and 5 Tbsp. extra-virgin olive oil in a large pot over medium heat, swirling occasionally, until garlic is light golden and fragrant, 5–⏱️ 7 minutes. Stir in chard ribs and stems and cook until slightly softened, about ⏱️ 1 minute. Stir in ¼ cup double-concentrated tomato paste, 3 Tbsp. unsalted butter, cut into pieces, 2 tsp. hot smoked Spanish paprika, and ¼ tsp. crushed red pepper flakes (if using), and season generously with kosher salt. Cook, stirring, until butter is melted and mixture turns brick red, about ⏱️ 1 minute.
large bunch Swiss chard (about 8 oz.)1. extra-virgin olive oil, divided6 Tbsp. (or more) fresh lemon juice1 Tbsp. unsalted butter, cut into pieces3 Tbsp. hot smoked Spanish paprika2 tspKosher salt
2
Add two 15-oz. cans chickpeas or white beans, rinsed, smashing slightly with a spoon to break some open. Pour in 4 cups low-sodium vegetable broth, season with freshly ground black pepper, and bring to a simmer. Reduce heat to medium-low and cook soup ⏱️ 20 minutes to let flavors meld.
15-oz. cans chickpeas or white beans, rinsed2. (or more) fresh lemon juice1 Tbsplow-sodium vegetable broth4 cups
3
Meanwhile, grate one 8–10-oz. package Halloumi cheese, patted dry, on the large holes of a box grater. Heat remaining 1 Tbsp. extra-virgin olive oil in a large cast-iron or nonstick skillet over medium-high. Arrange cheese in pan in a single layer and cook, stirring often, until deep golden brown, about ⏱️ 4 minutes (cheese will release some water at first, but it will cook off). Stir in 1 Tbsp. finely grated lemon zest and season with black pepper. Transfer cheese crumbles to a plate.
8–10-oz. package Halloumi cheese, patted dry1. (or more) fresh lemon juice1 Tbsp. extra-virgin olive oil, divided6 Tbsp. finely grated lemon zest1 Tbsp
4
Stir reserved chard leaves into soup and cook until wilted, about ⏱️ 5 minutes. Stir in 1 Tbsp. fresh lemon juice; season with salt and black pepper. Taste and add more lemon juice if needed.
5
Ladle soup into bowls and top with cheese crumbles. Serve with country-style bread if desired.
Country-style bread (for serving; optional)
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