This soup recipe uses water as the cooking liquid–a long simmer produces a flavorful broth. To toast baguette slices, place on an ungreased baking sheet in a 350 degree oven. Turn slices over once tops have browned. Or toast in a toaster or toaster oven. Remove and gently rub with a cut clove of garlic or two.

1/4 c olive oil
2 carrots, diced
1 onion, finely chopped
1 turnip, diced
4 cloves garlic, minced, plus extra for bread
1 large bunch or more of chopped (mixed) greens (mustard, kale, rapini…)
8 c water
1/2 salt
1/2 t minced fresh rosemary or 1/4 t dried rosemary, crumbled
2 c cooked garbanzo beans, or 1 (16 oz) can, drained and rinsed, if salty
1/3 c grated Parmesan cheese, or more, plus additional for serving
16 slices baguette, toasted, rubbed with garlic
black pepper, or red pepper flakes, to taste

1. In a soup pot, warm the olive oil over medium-low heat. Add the carrots, onion, and turnip. Cover and cook, stirring occasionally, for about 20 minutes. Stir in the garlic and cook until fragrant, 2 or 3 minutes.

2. Add the greens, a big handful at a time, stirring and giving them time to wilt before adding the next handful.

3. When all the greens have wilted, stir them well into the mixture. Add the water, salt, rosemary, and garbanzo beans. Bring to a simmer over medium-high heat; cover and lower heat to maintain a simmer. Cook for 45 minutes to an hour, until the broth is deeply flavored.

4. When ready to serve, stir in the grated Parmesan cheese and season with pepper and additional salt, if desired. Arrange two toast slices in the bottom of each (warm) soup bowl and ladle the soup over the top. Sprinkle with more cheese to taste.