Greens and Beans Soup

What are your favorite cozy things to do when it gets cold?

Here in LA, it’s finally getting to fall temperatures in the 50s and 40s. It’s breezy and cold and I am ready for all the cozy things.

I’ve been making so much soup this year. I’m bringing out the extra blankets, turning on the heater. I’ve got my fuzzy socks on.

So I want to know, what are your cozy things? What should I do? What should I bring into my life to make everything more cozy?

Because while yes, I am a California girl, which means I’m a total weather wimp, I do like it when it’s more cold than hot. But again, I’m in California so we don’t do cozy as well as the rest of you do so, I don’t know. What do you do that’s cozy?

This was another recipe that I, once again, expected to be tastier than it actually was. (Although, to be fair, I didn’t make the mint oil so maybe that makes a big difference?)

Did we enjoy how heartily healthy it was? Absolutely. Am I going to make it again? Probably not.

Will I ever stop getting burned by Bon Appetit recipes that look delicious on paper and in their perfectly-styled photos, but in reality are… just okay? Yes, but only often enough to keep me trying their recipes even though I’m mildly disappointed by them every 4 out of 5 times…

Beans and Greens Soup

from Bon Appetit



  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely grated
  • 1/2 cup cranberry or navy beans, soaked overnight, drained
  • 1/2 cup dried chickpeas, soaked overnight, drained
  • 1 tsp ground turmeric
  • 1/2 cup green lentils, rinsed
  • 5 oz baby spinach (about 7 cups), chopped
  • 1 cup chopped cilantro leaves with tender stems
  • 1 cup chopped parsley
  • 1/2 cup chopped dill
  • 2 tbsp fresh lemon juice
  • kosher salt
  • freshly ground pepper


  • 6 tbsp vegetable oil, divided
  • 1 large onion, very thinly sliced
  • 1/3 cup whole-milk Greek yogurt
  • 1/4 cup buttermilk
  • kosher salt
  • 2 tbsp dried ground mint
Cooking Directions
  1. Heat oil in a large pot over medium. Add onion and cook, stirring occasionally, until golden brown and soft, 6–8 minutes. Add garlic, cranberry beans, chickpeas, and turmeric and cook, stirring, until fragrant, about 2 minutes. Add 8 cups cold water and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until beans are halfway cooked (they should still be very al dente), 25–35 minutes. Add lentils and cook, stirring occasionally, until beans are creamy but still hold their shape, and lentils are tender, 25–35 minutes (the soup may look a bit thick, but don’t fret; the greens will release liquid when they’re added, thinning the soup out a bit).
  2. Add spinach, cilantro, parsley, and dill and cook until greens are just wilted and have slightly darkened, 4–6 minutes. Stir in lemon juice; season with salt and pepper.
  3. While soup is simmering, heat 3 Tbsp. oil in a medium skillet over medium-high. Add onion and cook, stirring often, until golden, 6–8 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are slightly charred and crisp, 14–16 minutes; season with salt. Transfer onions to a plate; cover with foil to keep warm.
  4. Meanwhile, mix yogurt and buttermilk in a small bowl; season with salt. (The mixture should have the consistency of heavy cream.)
  5. Wipe out skillet and heat remaining 3 Tbsp. oil over medium. Add mint and cook, stirring often, until mint oil is fragrant and slightly darkened, about 1 minute. Transfer to a small bowl or measuring cup.
  6. Divide soup among bowls and pour yogurt mixture over soup. Drizzle mint oil over soup, then top with fried onions.

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