Chard, Cauliflower, & Olive Soup

This recipe was inspired by a beautiful bouquet of rainbow chard!

As I'm still in head-cold hell, soup, preferably hot (spicy) and filled with strong flavors, vitamins, and antioxidants, is what I'm craving.

Greens with cauliflower, red beans and kalamata olives are a fantastic combination. I loved the combination in this recipe for Greek Spaghetti, and decided to make a soup version. I added chopped jalapenos to add head-clearing heat to this soup. Topped with feta, it was incredible.

As this is such a healthful dish, it's my contribution to this week's Sweetnick's ARF Tuesday.

Chard, Cauliflower, & Olive Soup:

1 bunch chard
1-2 tbs olive oil
1 small onion, finely chopped
2 stalks of green garlic, sliced, or 1-2 cloves, minced
1/2 head cauliflower, cut into florettes
2 cups of vegetable broth
2 cups water
7 oz red kidney beans, rinsed and drained
10 kalamata olives, sliced
1/2 tsp chopped jalapeno (optional)
crumbled feta

Wash the chard carefully and remove the stems. If the stems aren't too coarse, slice them thinly to add to the soup. Chop the leaves into manageable pieces.

Add the olive oil to a heavy bottomed pan and heat over med low. Add the onions and sliced chard stems (if using). Saute for 3-4 minutes, then add the green garlic and cook 2 minutes more. Add the cauliflower, cover, and cook for 4 minutes.

Add the vegetable broth and water and bring to a boil. Add the chard leaves, red kidney beans, the jalapenos (if using), and half of the sliced olives. Turn down to low, cover, and simmer for 10 minutes. Add the remaining olives and simmer a few more minutes. Taste and add seasoning as desired (the olives are salty!).

Serve topped with crumbled feta.