Soup with winter greens and chickpeas
1/4 cup olive oil
2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
4 cloves garlic, minced
1 pound chopped mixed greens (mustard, kale, turnip, or others)
1/2 teaspoon minced rosemary
1 (16-ounce) can chickpeas, rinsed and drained
1/3 cup grated Parmigiano-Reggiano cheese, to taste, plus additional to pass at the table
16 slices baguette, toasted
Freshly ground pepper
In a heavy soup pot, warm olive oil over medium-low heat. Add carrots, celery, onion and turnip, cover and cook until they are soft and aromatic, about 20 minutes. Stir in garlic and cook until fragrant, 2 or 3 minutes.
Add mixed greens, a big handful at a time, stirring and giving them time to soften and shrink before adding the next handful.
When all of the greens have cooked, add 8 cups of water, 1/2 teaspoon salt, rosemary and chickpeas. Bring to a simmer over medium-high heat; cover and lower flame to maintain a simmer. Cook until broth is deeply flavored, 45 minutes to 1 hour.
When ready to serve, stir in 1/3 cup Parmigiano-Reggiano cheese and season to taste with salt and pepper. Arrange 2 toast slices in the bottom of each warm soup bowl and ladle soup over the top. Sprinkle with more cheese to taste. Serve immediately, passing a bowl of cheese to be added at the table. Serves 8.
Total time: About 1 hour, 30 minutes.
- The Los Angeles Times
Spicy pumpkin & Potato chowder w/ lime, cilantro
2 teaspoons olive oil
1 red onion, chopped
1 red bell pepper, cored, seeded and chopped
1/2 green bell pepper, cored, seeded and chopped
1 jalapeÃ±o pepper, cored, seeded and minced
3 cloves garlic, minced
3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes
4 cups peeled calabasa squash, cut into 1/2-inch cubes
4 ounces dried angel hair pasta, broken into 2-inch pieces, or 2 nests fidelini pasta
3 (32-ounce) cartons vegetable broth
Juice of 4 limes
1 cup chopped cilantro
8 scallions, minced
Salt and fresh-ground black pepper, to taste
Heat oil in a nonreactive large soup pot over medium heat. Add the onions, peppers, jalapeÃ±os and garlic; saute 2 minutes. Add potatoes, squash, pasta and vegetable broth. Bring to a boil, reduce heat and simmer 35 minutes until vegetables and pasta are tender. Add lime juice, cilantro, scallions, salt and pepper. Makes about 6 cups.