The consistency of this mediterranean-influenced dish can be that of a soup if the larger amount of broth is used, or that of a stew, if less broth is used. Your call. If you use sturdier greens, put them in about halfway through the cooking time, or at whatever point you think is best for the way you like the greens cooked. You could also throw in other vegetables, again, adding them at whatever point in the recipe to ensure tenderness.

2 T vegetable oil
2 c chopped onion
4 – 6 cloves garlic, or more, minted
1 t ground cinnamon
1 t ground cumin
1/8 t cayenne pepper or 1/4 t red pepper flakes
1 t paprika
3 – 4 c chopped tomatoes, peeled and seeded if you like, but not necessary
4 – 5 c cooked beans, or more, drained (and rinsed) if canned
4 – 6 c broth (use bean cooking water or bean liquid from cans as part of total if you like)
salt and pepper, to taste
1 bunch spinach, perpetual spinach, or other greens, or other vegetables
extra-virgin olive oil, for serving
yogurt or sour cream, for serving, optional
fresh chopped herb(s), for garnish, optional

1. Heat oil in a soup pot over medium heat. Add onion and sauté for about 5 minutes. Add garlic and cook, stirring for a minute or two, until fragrant but not browning. Add spices and sauté, stirring, for a minute.

2. Add tomatoes, beans, broth, salt, and pepper. Bring to a simmer, stirring gently a few times to make sure everything is evenly distributed. Lower heat to keep the dish at a simmer and simmer for 45 minutes or so.

3. Remove pot from heat. You can mash up some of the beans and tomatoes with a potato masher or large spoon if you like. Stir in the spinach, and either let the heat of the broth wilt the greens, or put pot back on the heat element to do so.

4. Taste for seasonings and serve, drizzled with extra-virgin olive oil, sprinkled with some fresh chopped herb(s) if you like, and with a dollop of yogurt or sour cream, too, if you like.