Greens and Beans with Toasted Crumbs

This light, plant-based dish is both healthy and satisfying. It almost qualifies as a detox soup with all the healthy greens and the fiber-rich beans. Perfect for any time you want to recover from over-indulging (like at the State Fair?). Serve with a nice chunk of artisan bread.

Recipe by Rick A. Martínez at NYT Cooking

Ingredients:

4 large scallions, sliced (or 1-2 leeks)
12 ounces Swiss chard (about 1 large bunch), stems separated and chopped, leaves torn into 2-inch pieces
2 celery stalks, chopped
3 garlic cloves, finely chopped
3 fresh thyme sprigs
⅓ cup extra-virgin olive oil, plus more for serving
½ pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen (or fresh) lima beans or edamame, thawed if frozen*
½ teaspoon granulated sugar
Kosher salt and freshly ground black pepper
2 cups water
⅓ cup dried or fresh bread crumbs
Crusty bread, for serving

Preparation:

In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables.
Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, ½ teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes.
Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.
Divide vegetable mixture among bowls and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth. Makes 4 servings.

*Cook’s Note: If you can’t find or don’t want to use lima beans or edamame, other beans would work just as well. Think fava beans, Roma beans, butter beans, cannellini beans or even peas.