Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference

Most obviously, this recipe is packed with a multitude of the vitamins, minerals, antioxidants and fiber we need to thrive, thanks to its powerhouse main ingredients: dark green, leafy vegetables and beans.

But to me, nourishment is more than just nutrients - it's also the comfort, community and pleasure food provides. A bowl of hot soup is the ultimate soother, compelling us to slow down and take in its steamy aroma as we slurp the belly-warming goodness. It's hard not to feel at least a little uplifted when you're eating a delicious bowl of soup.

This dish is also fortifying in that it's a meal that can be made ahead and kept on hand, ready in the refrigerator or freezer for when you need it most, taking a measure of stress out of the most hectic days. And it's a meal that's easy to share with others, fostering the face-to-face connection that's one of food's most underrated healing powers. The pleasure of its savory, lemony flavor is a kind of nourishment, too.

To make it, soften onion and garlic in a soup pot (after browning crumbles of poultry sausage if you want to include them), then add chopped leaves of Swiss chard or kale, along with a can of beans, lemon zest and broth, and simmer everything until the greens are very tender and dark green. Cooked this way, the greens become deeply savory with a hint of sweetness. A squeeze of lemon juice enlivens the pot, and a sprinkle of grated parmesan cheese (which you can omit or use a nondairy version to make this vegan) heightens the multiple layers of umami. The result is the ultimate nourishing meal, providing exactly what's needed to start the fall season on the best possible footing.

Lemony Beans and Greens Soup

MAKES Servings: 4

TIME: Active Time: 20 minutes; Total Time: 40 minutes

This warm, nourishing soup features heaps of simmered tender greens, protein-rich white beans, and bites of poultry sausage in a savory, lemony broth. Packed with nutritious ingredients and deeply satisfying umami flavor, it's a tasty way to start the fall season on the best possible footing.

STORAGE: Refrigerate for up to 4 days, or freeze for up to 3 months.

INGREDIENTS

• 3 tablespoons olive oil
• 2 links mild, Italian-style poultry sausage, casings removed (6 ounces total; optional)
• 1 medium yellow onion (8 ounces), diced
• 4 garlic cloves, minced or finely grated
• 6 cups (6 ounces) lightly packed chopped Swiss chard or kale leaves
• 3/4 teaspoon fine salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 6 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can no-salt-added Navy beans, drained and rinsed
• 3/4 teaspoon finely grated lemon zest (from 1 lemon)
• 1 tablespoon fresh lemon juice (from the same lemon)
• 1/2 cup (1 3/4 ounces) grated parmesan cheese (optional)

STEPS

Step 1: In a 5-to-6-quart pot over medium heat, heat the oil until shimmering.

Step 2: If using sausage, add it to the pot. Cook, stirring occasionally and breaking the meat up into smaller pieces with a wooden spoon, until browned, 3 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate.

Step 3: Add the onion to the pot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until aromatic, about 30 seconds. Add the chard, season with the salt and pepper, and cook, stirring, until the greens wilt, 1 to 2 minutes.

Step 4: Add the broth, beans and lemon zest, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and smashing some of the beans on the side of the pot with the spoon, until the greens are very tender and dark green, 15 to 20 minutes.

Step 2: If using the sausage, return it to the pot and stir in the lemon juice. Taste, and season with more salt and pepper, if desired. Ladle into bowls, top with the parmesan, if desired, and serve hot.

Substitutions:

Navy beans >> cannellini or Great Northern beans, or 1 1/2 cups home-cooked beans.

Yellow onion >> other types of onion.

Parmesan cheese >> pecorino Romano or grana Padano

To make this vegan >> skip the sausage and parmesan, or use vegan sausage and nondairy cheese. Use vegetable broth as well.

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