Author Notes
There is one thing about Italians and there many soups that just taste so delicious and always comfort you. The ingredients are always simple but the soups have depths and are rich in flavor.
I found that most of them have one thing common and that is the rind of Parmigiano Reggiano. Italians waste nothing and this is a perfect example of that. Why throw way any part of the Parmigiano Reggiano I mean it's still cheese.
What we do is keep the rind of this amazing cheese and then when we make a soup we throw it in there, this will salt the food but also give your soup a richness of flavor that no other ingredient can give it.
I hope that you enjoy this dish. I've combined some of my favorite ingredients for one of those days that you need warmth, comfort, and deliciousness all in one, but here is the catch it's really healthy too!
Enjoy!
—Cristina
Ingredients
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500 grams
Garbanzo Beans, soaked overnight
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4 quarts
Vegetable stock
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1/2 pound
Baby Spinach or Kale
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1
Carrot
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1
Shallot
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2
Celery Stalks
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1/4 pound
Baby Potatoes
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3
Parmigiano Reggiano Rinds
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3 tablespoons
Extra Virgin Olive Oil
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2 sprigs
Rosemary
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2 sprigs
Thyme
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6
Sage Leaves
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1 handful
Parsley, chopped
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1 dash
Tumeric
Directions
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In a medium pot over moderate flame add the Extra Virgin Olive oil & once hot add the shallot, carrot, celery and 2 sage leaves allow to cook until golden and then add your garbanzo beans mix thoroughly and then add stock.
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Make a Bouquet Garni with cooking string grab the Rosemary, Thyme and remaining Sage leaves tie them together with cooking string and drop it in the pot.
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Bring soup to a boil then lower flame to minimum and allow to boil for an hour.
Add the potatoes and boil for another half hour; then add the parmigiano rinds and boil for an additional 20 minutes.
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Add the Spinach and simmer for only 10 minutes. Turn off flame, remove the Bouquet Garni and allow soup to sit for 15 minutes before serving.
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