Garbanzo and Winter Green Soup

• 2 tablespoons olive oil
• 2 carrots, diced
• 1 stalk celery, diced
• 1 onion, diced
• 1 turnip, diced
• 4 garlic cloves, minced
• 1 lb chopped mixed winter greens (mustard, kale, turnip or others)
• salt
• 12 teaspoon minced dried rosemary
• 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
• 13 cup grated parmigiano-reggiano cheese, plus additional for serving
• fresh ground pepper

1. In a heavy soup pot, warm olive oil over medium-low heat.
2. Add carrots, celery, onion and turnip, cover and cook until they are soft and aromatic, about 20 minutes.
3. Stir in garlic and cook until fragrant, 2 or 3 minutes.
4. Add mixed greens, a big handful at a time, stirring and giving them time to soften and shrink before adding the next handful.
5. When all of the greens have cooked, add 8 cups of water, 1/2 teaspoon salt, rosemary and garbanzo beans.
6. Bring to a simmer over medium-high heat; cover and lower heat to maintain a simmer.
7. Cook until broth is deeply flavored, 45 minutes to 1 hour.
8. When ready to serve, stir in 1/3 cup Parmigiano-Reggiano cheese and season to taste with salt and pepper.
9. Sprinkle with more cheese to taste.
10. Serve immediately, passing a bowl of cheese to be added at the table.

olive oil, carrots, celery, onion, garlic, winter, salt, rosemary, garbanzo beans, cheese, fresh ground pepper

Taken from www.food.com/recipe/garbanzo-and-winter-green-soup-209948 (may not work)