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!
I find this recipe to be perfect for this time of year, when it’s cold and you need something heavy and filling that will keep you warm and fit as well; especially during this time of year with all the holidays happening it’s easy to forget what yummy healthiness you can be cooking. You don’t have to give up on anything delicious in order to be healthy. Trust me!
I hope you really Enjoy!
- 500 grams Garbanzo Beans, soaked overnight
- 4 quarts Vegetable stock
- 1/2 pound Baby Spinach or Kale
- 1 Carrot
- 1 Shallot
- 2 Celery stalks
- 1/4 pound Baby Potatoes
- 3 Parmigiano Reggiano Rinds
- 3 tablespoons Extra Virgin Olive Oil
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 6 Sage Leaves
- 1 handful Parsley, chopped
- 1 dash Tumeric
- 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.
- 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.
- 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.
- 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.