I’m all about soups once the weather cools down. It’s nice to be able to toss everything into one pot and end up with a comforting and nourishing bowl of goodness. In this version, greens are added at the very end and cooked until just wilted. Greens like chard and broccoli rabe not only taste delicious, but they help to neutralize acidic conditions in the body as well as filter out pollutants. For a bit of brightness, the soup is topped with a cilantro pistou. You can find this recipe by Courtney West over on the Loam Agronomics blog.