Beans and Greens With Halloumi cheese Crumbles

Method

1. 1

   Remove ribs and stems from 1 large bunch Swiss chard (about 8 oz.). Coarsely chop leaves and set aside. Coarsely chop ribs and stems. Cook 6 garlic cloves, thinly sliced, and 5 Tbsp. extra-virgin olive oil in a large pot over medium heat, swirling occasionally, until garlic is light golden and fragrant, 5–7 minutes. Stir in chard ribs and stems and cook until slightly softened, about 1 minute. Stir in ¼ cup double-concentrated tomato paste, 3 Tbsp. unsalted butter, cut into pieces, 2 tsp. hot smoked Spanish paprika, and ¼ tsp. crushed red pepper flakes (if using), and season generously with kosher salt. Cook, stirring, until butter is melted and mixture turns brick red, about 1 minute.

2. 2

   Add two 15-oz. cans chickpeas or white beans, rinsed, smashing slightly with a spoon to break some open. Pour in 4 cups low-sodium vegetable broth, season with freshly ground black pepper, and bring to a simmer. Reduce heat to medium-low and cook soup 20 minutes to let flavors meld.

3. 3

   Meanwhile, grate one 8–10-oz. package Halloumi cheese, patted dry, on the large holes of a box grater. Heat remaining 1 Tbsp. extra-virgin olive oil in a large cast-iron or nonstick skillet over medium-high. Arrange cheese in pan in a single layer and cook, stirring often, until deep golden brown, about 4 minutes (cheese will release some water at first, but it will cook off). Stir in 1 Tbsp. finely grated lemon zest and season with black pepper. Transfer cheese crumbles to a plate.

4. 4

   Stir reserved chard leaves into soup and cook until wilted, about 5 minutes. Stir in 1 Tbsp. fresh lemon juice; season with salt and black pepper. Taste and add more lemon juice if needed.

5. 5

   Ladle soup into bowls and top with cheese crumbles. Serve with country-style bread if desired.

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