This is one of my fave quickies:
1 Can Progresso Lentil Soup
1 Bunch of fresh Chard (Green, Red or Rainbow) OR Spinach
2 Fresh (uncooked) Chicken sausages (Garlic OR Feta-Spinach Or Basil or your favorite)
Parmigiano Reggiano Cheese
1.) Poach sausages in water: Place sausages in skillet, add water to about half coverage, bring to a boil, cover & let steam until just cooked. Remove sausages from pan, set aside to cool.
2.) Remove tough ribs from chard & julienne leaves into ribbons.
3.) In a saucepan (or skillet used for sausages if not too shallow/wide) pour some of broth. (Any leftover stock can be saved for other recipes. I usually use it when cooking various greens instead of ham, bacon, etc. I cook greens every week, so it comes in handy.) Add julienned greens & cook until wilted but still bright. Coin sausage while chard reduces.
4.) Add can of Lentil soup and coined sausages to chard ~ blend & simmer.
5.) Transfer to soup plate & grate fresh Parm Reg over.
A nice grind or two or 10 or *47 of fresh black pepper & a T or *cup or so of fresh cracked red chilies gives it the requisite zing.
*I'm joking! Well, SORTA