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Soup With Winter Greens And Chickpeas

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Los Angeles Times
Related tags
sides soups nut free vegetarian thanksgiving lunch

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Ingredients

About 1 hour, 30 minutes

8

1/4 cup olive oil

2 carrots, diced

1 stalk celery, diced

1 onion, diced

1 turnip, diced

4 cloves garlic, minced

1 pound chopped mixed greens (mustard, kale, turnip, etc.)

salt

1/2 teaspoon minced rosemary

1 (16-ounce) can chickpeas, rinsed and drained

1/3 cup grated Parmigiano-Reggiano, or more, to taste plus additional to pass at the table

16 slices baguette, toasted

Freshly ground pepper

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