This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.
It contains simple ingredients like kohlrabi, mizuna, and garbonzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbonzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.
The garbonzo beans add texture, protein, and a creamy beanie goodness.
I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).
For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 45 minutes.
If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!
Ingredients
- 2 T olive oil
- 1 C kohlrabi, peeled and chopped
- 2 C broccoli, chopped
- 1½ C carrots (or sweet potatoes), chopped
- 1 C cauliflower, chopped
- ½ C potato (or rutabaga), chopped
- to taste salt
- 1 t mustard
- 1 T balsamic vinegar
- ½ t dried (or 1 t fresh) thyme
- pinch cayenne
- 1 t paprika
- 1 C garbonzo (or cannellini) beans
- 4 C water or veggie stock
- 1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
- 1-2 T lemon juice
- ¼ C parsley (1 T reserved for topping), chopped
- ricotta, for topping
- olive oil, for topping
- lemon wedges, for topping
Directions
- 1Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
- 2Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
- 3Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
- 4Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.
