Prep 35 mins
Cook 45 mins
I found this in the Oregonian and made a few modifications to lighten it up and keep it gluten-free. The more kinds of greens you use, the better the broth will be. Serve with baguette (or gf alternative) and extra cheese, if you choose :-)
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1 turnip, diced
- 4 garlic cloves, minced
- 1 lb chopped mixed winter greens (mustard, kale, turnip or others)
- 1⁄2 teaspoon minced dried rosemary
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
- 1⁄3 cup grated parmigiano-reggiano cheese, plus additional for serving
- fresh 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 garbanzo beans. Bring to a simmer over medium-high heat; cover and lower heat 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.
- Sprinkle with more cheese to taste. Serve immediately, passing a bowl of cheese to be added at the table.