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)

Salt

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 jalapeño 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, jalapeños 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.