This shelf soup is already spiced and hearty, but tastes better with a fresh squeeze of lime and a handful of greens to lift it. A quick redo of a ready-made dinner that feels homemade tonight.

Serves 2. 20 minutes, 8 at the stove.

About 210 calories a serving, 30 g protein, 6 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour both cans of soup into a pot and add 1 can of water. Bring to a boil over medium-high heat, about 5 minutes, then lower heat to a simmer.5 min
2. While the soup heats, roughly chop 2 cups of fresh spinach or kale into bite-sized pieces and halve a lime.
3. Once the soup is simmering, stir in the greens and cook until they wilt, about 2 minutes.2 min
4. Taste and season with a pinch of salt and pepper if needed. Pour into two bowls and squeeze the lime over each serving.

Note Swap the greens for shredded cabbage or cooked kale if you have it. Leftovers keep three days in the fridge; reheat gently on the stove. Serve with warm rice or flatbread on the side to soak up the broth.