From our CSA member Debbie:

This recipe is especially good with kale which is quite substantial.  I haven’t tried it with other greens, but bet it would be good. It’s one of those flexible recipes, fresh or canned tomates, more broth if you like your soup soupier, etc.

Savory Thick Greens Soup

2 bunches scallions (green onions)
2 large tomatoes or 1 can (14.5 oz) Italian plum tomatoes
2 T olive oil
2 cans (16 oz each) red or white kidney beans
1 cup long grain brown or white rice
2 quarts chicken broth or water
Salt and freshly ground black pepper
1 pound fresh greens such as kale, spinach, turnip, or mustard greens

1. Thinly slice the scallions, including most of the green tops. Puree the tomatoes in a food processor or blender until smooth.
2. Heat the olive oil in a soup pot over medium heat. Add the scallions and saute until just beginning to wilt, about 1 minute.
3. Add the tomatoes, beans with their liquid, rice and broth. Bring the liquid to a boil and season to taste with salt and pepper. Cover pot and cook gently over low heat until the rice is tender, about 25 minutes for brown rice, 20 minutes for white rice.
4. Meanwhile, trim and rinse the greens, then coarsely chop. Add them to the pot and simmer just until wilted, 3-4 minutes. Adjust the seasoning and serve hot.