Black (Turtle) Bean Soup

Beautiful dish of dark black and purple colors. A great way to eat more leafy greens.

INGREDIENTS (serves 6 to 8):

2 cups black turtle beans, picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

PREPARATION:

Bring 6 cups of water to a boil in a large saucepan, add the beans, and cook until tender. Drain and set aside.

When the beans are cooked, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, beans, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of greek yogurt or creme fraiche.