1 ½cupsfresh tomatoesor 1 (14.5-ounce) can diced tomatoes; diced or drained
3cupsvegetable broth
½tspfresh thymeor dried; minced, to taste
⅛tspground allspice
13.5ozunsweetened coconut milk
1bunch spinachcoarsely chopped
1bunch Swiss chardcoarsely chopped
salt and freshly ground black pepper
1 ½cupscooked dark red kidney beansor 1 (15-ounce) can, drained and rinsed; optional
cooked brown riceoptional
Instructions
Heat the oil in a large pot over medium heat.
Add the onion, garlic, sweet potato, bell pepper, and chile. Cover and cook until softened, 10 minute.
Stir in the tomatoes, broth, thyme, and allspice, and bring to a boil.
Reduce the heat to low and simmer until the vegetables are tender, about 15 minutes.
Stir in the coconut milk and greens and season to taste with salt and pepper. (The amount of salt you need will depend on the saltiness of your broth.)
Continue to cook until the greens are wilted, pushing them down to cover with the broth, about 10 minutes.
Stir in the kidney beans, if using. Taste and adjust seasonings.
To serve, ladle into soup bowls over a large spoonful of cooked rice, if using.