Winter Greens & Chickpea Soup

It's raining today and a perfect day for making soup. I tore out a soup recipe from last week's Food Section of the Los Angeles Times and asked the dogs if they wanted to go to the kitchen. They followed me there flopping on the floor. Will strolled in a few minutes later and then went and cozied up to the window seat listening to the rain and reading a book. I poured a glass of wine and sipped it as I diced and minced and rinsed.
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, etc)
1/2 teaspoon minced rosemary
1 16oz. can chickpeas, rinsed and drained
1/3 cup grated Parmigiano
1 baguette sliced and toasted

In heavy soup pot, warm the olive oil and add the carrots, celery, onion and turnip. Cover and cook until softened, about 20 minutes. Stir in the garlic and cook until fragrant, 2 or 3 minute.
Add the mixed greens a handful at a time, stirring and giving them time to soften and shrink before adding the next handful. When all the greens have cooked, add 8 cups of water, 1/2 teaspoon of salt, the rosemary and chickpeas. Bring to a simmer , cover and maintain a simmer. Cook until the broth is deeply flavored, 45 minutes to 1 hour.When ready to serve, stir in 1/3 cup Parmigiano cheese and season to taste with pepper. Arrange two toasted slices of baguette in the bottom of each warm soup bowl and ladle the soup over the top. Sprinkle with more cheese to taste.

Serves 8
235 calories

We're going to head downtown to see Pan's Labyrinth and we'll come home to the soup for dinner.