This soup needs little more than heating and a stir-through of fresh greens to stretch into a proper weeknight dinner. The dumplings are already cooked, so you're just warming through and layering in spinach for volume and body.

Serves 2. 15 minutes, 5 at the stove.

About 110 calories a serving, 15 g protein, 2 g carbohydrate, 5 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a pot over medium heat and mince 1 garlic clove into it, stirring until fragrant, about 1 minute.
2. Pour the entire can of soup into the pot and stir to combine with the oil and garlic, then bring to a simmer.
3. Add 2 handfuls of fresh spinach to the pot and stir until wilted, about 2 minutes; the spinach will soften and the soup will thicken slightly.2 min
4. Taste and adjust with salt and pepper as needed; the soup should be warm through and the greens fully tender.
5. Ladle into bowls and serve at once with crusty bread alongside.

Note Swap the spinach for any greens on hand, including kale or arugula. Leftover soup keeps for three days refrigerated; reheat gently. Serve with bread for dipping or alongside a simple green salad to round out the meal.