Instructions: 6 SERVINGS DAIRY-FREE

Nothing is more welcome on a crisp fall night than a steaming bowl of soup.

In this inventive offering, we highlight the natural pairing of beans and greens in a deliciously aromatic broth. Use any mixture of "spicy," or peppery-tasting, greens you like to create an interesting flavor.

MEAL PLAN: While potatoes are cooking, put together a simple salad of sliced cucumber, diced tomatoes and a little diced avocado; chill. Just before serving, toss with a natural low-fat balsamic vinaigrette. Sesame breadsticks round out this easy meal.

In medium skillet, heat oil over medium-high heat. Add potatoes, 1/2 teaspoon salt and pepper and cook, shaking pot and stirring often, 6 minutes. Reduce heat to medium and cook until potatoes are browned, stirring occasionally, about 12 minutes.

Meanwhile, in large pot, bring broth to a boil over medium-high heat. Stir in chickpeas, scallions, dill, tamari, jalapeno, cumin and remaining 1 1/2 teaspoons salt; return to a boil. Cover, reduce heat to low and simmer 2 minutes.

Stir in potatoes, greens and lemon juice and cook, uncovered, until greens are just wilted, about 1 minute. Serve hot, sprinkled with feta cheese if desired.

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