Soup with Winter Greens and Chickpeas

Baby is it ever cold outside, and snowy, and slushy here in New York City (again). This winter has been one of the snowiest I can recall in recent years. And all of this snow and cold and the mush in the streets makes me want steaming pots of soup on my stove including this one that I have come back to again and again. It’s a simple soup in the good way, only a few ingredients that include fresh vegetables and beans, warm and comforting and ready in not too much time. Fresh rosemary gives some complexity to this no broth soup, Parmesan rind (or fresh ground cheese) lends its nutty richness, and then I add some red pepper flakes for a little more heat.

Try to stay warm and well fed, and as the sidewalk starts to look like soup go inside and make yourself a bowl of something hot to melt the winter away.

Soup with Winter Greens and Chickpeas  adapted from Russ Parsons

Serves 4 to 6

1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 turnip, diced
4 cloves garlic, minced
1 pound chopped mixed greens (mustard, kale, turnip, etc.)
Salt
1/2 teaspoon minced rosemary
1 (16-ounce) can chickpeas, rinsed and drained
1/3 cup grated Parmigiano-Reggiano, or more, to taste plus additional for serving
Freshly ground pepper and red pepper flakes to taste

In a heavy soup pot, warm the olive oil over medium-low heat. Add the carrots, onion and turnip, cover and cook until they have softened and become aromatic, about 15 minutes. Stir in the garlic and cook until fragrant, 2 or 3 minutes.

Add the mixed greens a big handful at a time and letting them wilt down to make room for more.

When all of the greens have cooked, add 6 cups of water, one-half teaspoon salt, pepper (red pepper flakes if you are using them), the rosemary, and chickpeas. If you have a rind of Parmesan cheese in your freezer now is the perfect time to use it. Bring to a simmer over medium heat, cover and lower the flame to maintain a simmer. Cook until the broth is deeply flavored, 30 – 45 min.

To serve top with a snow storm of Parmigiano-Reggiano to match the outdoor landscape.



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02 2014

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