1. Heat oil in a large saucepan or Dutch oven over medium-low until shimmering. Add sausage, onion, and garlic and cook, stirring occasionally and breaking sausage into small pieces, until onion is softened, 6 to 8 minutes.

2. Add tomatoes and stock and bring to a boil over medium-high. Cook, stirring frequently, 5 minutes. Reduce heat to medium and stir in greens and garbanzo beans; fill empty bean can with water and add to soup, then return to a boil. (If using a measuring cup instead, add a scant 2 cups water.)

3. Stir in quinoa and reduce heat to medium. Simmer until quinoa is tender, about 20 minutes, then season with salt and pepper to taste.

Source: Hannaford fresh Magazine, January-February 2022