1. In large pan or soup pot, heat up the olive oil
  2. Add in the chopped onion, celery, carrots and bell pepper, sautee on medium heat until they start to brown and carmelize
  3. Add the greens and stir fry until wilted
  4. Add the broth, beans and/or tofu and Chimichuri rice, bring to a boil, and simmer for about 5 minutes.

Top with fresh avocado slices. You can also garnish with a pinch of shredded cheese, green onions or cliantro and a dollop of sour cream or plain Greek yogurt if desired. Serve with Quinoa Black Bean Chips or your favorite tortilla chips.