The “…” represents the protein, if any, you choose to use in this soup. The recipe originally called for raw, chopped chicken breast. You’ll want a protein that cooks quickly. To use an already cooked protein, you’ll want to just heat through. Go, too, with the less dense greens, such as those in our share this week. They cook faster, making this a soup you can put together in about 45 minutes, tops. If you can, use broth or stock. The soup doesn’t cook long enough to allow water to absorb the flavors of the other ingredients.
1 T vegetable oil
1 c onion, chopped
1 clove garlic, minced
1 or 2 t fresh, peeled, minced ginger; or 1/2 t ground ginger
6 c broth or stock
2 c small pasta, such as orzo or pastina, or spaghetti or linguine broken into small pieces1 large bunch greens, stemmed, if necessary, stems and leaves coarsely chopped
2 c or so raw or cooked protein, optional
1 c scallions, chopped and/or fresh, chopped herb
4 T lemon juice
salt and pepper, to taste
1. Heat the oil in a soup pot or Dutch oven. Add the onion and sauté for about 4 minutes. Add a pinch of salt to the onions if you like, it helps the onions sweat and keeps them from browning too quickly. Add the minced garlic and ginger. Cook, stirring, for another minute, until they release their terrific aroma.
2. Add the broth or stock. Cover and bring to the boil. Add the pasta and return to the boil. Cook for about 5 minutes, then add the greens–if you’re using any stems, such as chard stems, pop them in for five minutes first, before adding the leaves. If using raw protein, add them here, too. Bring back to the simmer and cook until the pasta is ready (follow package instructions), protein is cooked through and/or the greens are done to your preference.
3. If using cooked protein, add once the greens are done and heat through. Remove from heat and add the scallions and/or fresh, chopped herb along with the lemon juice, salt, and pepper. Taste for seasonings and serve.