Lentil soup. The only fresh ingredient is the greens (and you can freeze them to use later). The finished soup can be frozen.

2 cups black beluga lentils (or green French lentils), picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28- ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

1. Boil the lentils for 20 minutes, drain and set aside.
2. Saute the onion until soft
3. Add everything else except for the greens; bring to a simmer
4. Stir in the greens and cook for another couple of minutes
5. Adjust seasoning