Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.94 Kcal (1017 kJ) | ||
| Calories from fat | 44.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 39.56mg | 2% | |
| Potassium | 335.17mg | 7% | |
| Total Carbs | 45.52g | 15% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 8.06g | 32% | |
| Protein | 8.43g | 17% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 190.81 Kcal (799 kJ) | ||
| Calories from fat | 34.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 8% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 31.07mg | 2% | |
| Potassium | 263.26mg | 7% | |
| Total Carbs | 35.76g | 15% | |
| Sugars | 1.65g | 8% | |
| Dietary Fiber | 6.33g | 32% | |
| Protein | 6.62g | 17% | |
| Vitamin C | 4.6mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 10% | |
| Calcium | 34.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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