This is one of those recipes where I go by the feel and the look, but I am going to try to write it down! In fact, once you have made it once and got the idea, it is infinitely versatile.
Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
Nowadays I quite often make a meal that features vegetables as the main, not the side dish, and I very rarely use any water that will be drained off. If you garden, fresh vegetables are so gorgeous that it is hard to improve on just serving them as themselves.
This is a riff on Mollie Katzen’s Green Green Noodle Soup, with a little bit of “Green Eggs and Ham” inspiration.