Beans and Greens With Halloumi Cheese Crumbles

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

While you could enjoy a bowl with crusty bread alone, consider breaking out another skillet for Halloumi crumbles. Perhaps you’ve seen these golden nuggets bejeweling salads and pastas across your social feed, and with good reason. Where a block of the seared Cypriot cheese is gobbled up in moments, grating into “crumbs” stretches it to serve a group. The pieces toast up crisp, but when served over warm soup, channel the gooeyness promised from the center of a fried slab.