We had fresh spinach in the house we wanted to use up, so we substituted that for the frozen, adding it to the simmering broth until it was cooked and tender. After a buzz with the blender, and a drizzle of the oil, it was ready.
This recipe isn't going to change your life, the way the no-knead bread did. But it's a great one to have in your arsenal. For picky dinner guests, it's vegetarian, dairy and wheat free. Serve it for Passover for either a meat or dairy Seder. And the grassy, sweet flavor will whet appetites for courses to come.
Image: Quentin Bacon for Bon Appétit