Categories: Soup-stew- chowder- Chili

Ingredients

• 1 Tbsp. olive oil
• 2-inch piece of pepperoni, cut into 1/4 inch cubes
• 1 medium-large onion, chopped
• 4 garlic cloves, minced
• 4 lightly packed cups chopped greens
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 Tbsp fresh basil, minced, plus more for garnish, or 1 tsp. dried
• 6 cups stock or stock and tomato juice
• 1 cup chopped tomatoes, drained
• 1 cup cooked beans
• 1/2 cup uncooked rice
• 8 to 12 Kalamata olives, sliced
• Salt and fresh ground pepper, to taste
• Freshly grated Parmesan cheese, for garnish

Directions

1. In a soup pot, heat the oil over low heat. When hot, add the pepperoni and saute 3 to 4 minutes.

2. Add the onions and garlic and saute until onions are translucent. Add the greens, celery and carrots and saute, stirring, until the greens have wilted.

3. Stir in the basil, stock, tomatoes, beans, rice and olives. Bring to a boil, then lower heat and simmer gently 45 minutes. Season with salt and pepper. Ladle into bowls and top with Parmesan cheese and extra fresh basil.

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