Tag Archives: winter greens

grown-up spaghetti-o soup

in spite of the relatively warm winter we’ve had in new york city, i can’t stop craving soup whenever i’m faced with crisp weather and a fridge full of spectacular vegetables. and my fridge is stocked thanks to mike’s organic delivery. it’s a connecticut-based company run by a friend who works with several regional farms. after knowing about it for a year or so, it occured to me that since i work in connecticut, i could take advantage of his delivery. now, i bring home a regular crate of flavorful and colorful fruits and vegetables. even the apples (kept in cold storage at the farms) stay fresh and delicious for weeks. apparently the secret is that by the time you eat an apple from the supermarket, it’s been chilled and warmed several times, which destroys its cellular structure. when you eat one of mike’s apples, it’s been kept at just the right temperature until you bite in. these apples are crispy, juicy, and so sweet.

however, this week’s recipe has nothing to do with apples, and everything to do with the amazing winter greens that we have been receiving as well. salad mixes, soup mixes, braising greens… my mouth waters as soon as i see them. this past week included winter russian kale, lacinato kale, collards, and sorrel, which made for an excellent soup mix. cooked together with some tomato puree, chickpeas, carrots, and anelletti (small ring-shaped pasta), they resulted in a satisfying, healthy, and easy dinner. and the anelletti, in their tomato-colored broth, gave the soup a name straight from childhood!

grown-up spaghetti-o soup

serves 4-6

1/4 cup olive oil

2 medium onions, diced

6 cloves garlic, minced

2 springs each fresh thyme and rosemary

6 medium carrots, chopped into medium rings or half-moons

3 cups tomato puree

8 cups vegetable stock

2 cups anelletti pasta

2 cans chickpeas, drained and rinsed

2 large bunches cooking greens, stemmed and roughly chopped

1. heat a large soup pot over medium-low heat. add olive oil and heat until shimmering. add the onions and cook, stirring occasionally, for 5 minutes. add the garlic and cook, stirring occasionally, until both are soft and translucent, another 6-8 minutes.
2. add the thyme, rosemary, and carrots. cook until the carrot begins to soften, about 8 minutes.
3. add the tomato puree and the stock and bring to a boil. reduce the heat and simmer until the carrots are fairly soft but not mushy, about 10 minutes.
4. while the soup is cooking, bring water to a boil in a medium pot and add the anelletti. cook according to the package directions, about 13-15 minutes, until al dente. drain and reserve.
5. add the chickpeas and the greens to the soup and simmer for another 5 minutes to blend the flavors.
6. divide the soup into bowls, add a portion of anelletti, and salt and pepper to taste.