November 4, 2011
Winter Greens Soup
Work has been so crazy the past two weeks that I haven't felt like cooking when I finally get home from the office and I have been worried that all of my CSA produce will turn slimy and smelly, resulting in a one way ticket to the trash can. Last night, I decided this needed to change. I poured a glass of wine (a delightful Paso Robles Cabernet Sauvignon), cranked some music and started cooking!
My first priority was to do something with last week's kale and collards (especially because I got more this week). I found this soup recipe on the LA Times website and thought it sounded like a good starting point. I adapted the soup to use what I had on hand and I used vegetable broth, instead of water, because when you start dinner at 7:45pm, you don't have an hour to spare for soup simmering!
I was extremely happy with the results; the tiny amount of rosemary adds a large amount of flavor, so don't leave it out.
Winter Greens Soup
Adapted from the LA Times
2-3 tablespoons extra virgin olive oil
1 onion, diced
2 carrots, peeled and diced
2 garlic cloves, minced
10 cups winter greens (kale, collards, mustard, chard, etc) de-ribbed and chopped
4 cups low sodium vegetable broth
2 cups water
1/2 teaspoon minced fresh rosemary
1 15oz can chickpeas, drained and rinsed
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano
1. In a large, heavy soup pot (Dutch oven), warm the olive oil over medium low heat. Add the onion and carrots, cover and cook until softened, about 12-15 minutes. Add the garlic and cook for 1-2 minutes, until fragrant.
2. Add the greens, a handful or two at a time, giving them time to soften slightly before you add the next handful. After all the greens have been incorporated, add the vegetable broth, water, 1/2 teaspoon salt, the rosemary and chickpeas. Bring the soup to a boil, then reduce to a simmer, cover and cook for about 30 minutes or until the greens are tender.
3. Stir in 1/3 cup cheese, season with salt and pepper and serve, adding more cheese to the individual bowls. (Be warned, soup that has been simmering in a cast iron pot for 30 minutes is HOT, please don't burn your tongue like I did. It hurts.)