A bowl of beef barley soup that already has potato, mushroom, and tomato needs only fresh greens and a minute of heat to become dinner. This shelf's chunky soup does the heavy lifting while you spinach and warm bread on the side.

Serves 2. 15 minutes, 5 at the stove.

About 210 calories a serving, 12 g protein, 9 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Empty the can of soup into a pot and add 1 can of water, stirring to combine. Bring to a simmer over medium heat and set a timer for 5 minutes while you tear the spinach into bite-sized pieces if the leaves are large.5 min
2. When the soup simmers, stir in 3 cups of spinach and 1 tablespoon of butter until the greens wilt, about 1 minute. Taste and season with salt and pepper as needed.1 min
3. While the soup finishes, slice and toast the bread in a dry skillet or oven until the surface crisps, about 2 minutes. Ladle the soup into bowls and serve with the warm bread on the side for dunking or rubbing with garlic if you have it.2 min

Note Swap spinach for any sturdy green: chard, kale, collard, or even a handful of parsley. Leftovers keep covered in the fridge for three days and warm gently on the stovetop. Serve with cheese and crackers as a light dessert to stretch the meal.