- 2 Tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 celery stalks or 1 fennel bulb, chopped
- 1 medium onion, chopped
- 2 kohlrabi, peeled and chopped
- 2 cloves garlic, minced
- pinch, crushed red pepper flakes
- 2 teaspoons fresh rosemary, minced
- 4 cups vegetable broth or 2 cups broth and 2 cups water
- 1 15 oz can chickpeas, rinced and drained
- ¾ cup cherry /grape tomatoes, chopped
- ½ cup orzo or other baby pasta
- 1 bunch greens, stemmed and chopped
- salt and pepper
- grated Parmesan cheese
Directions:
1. In a large pot heat the olive oil over medium heat. Add chopped onion, carrot,
celery, kohlrabi. Cook 5-7 minutes until tender. Add garlic, red pepper flakes
and rosemary. Cook 2 minutes. Add broth plus water (if using) and bring to
boil.
2. Add chickpeas, tomatoes and orzo. Reduce to simmer and cover with lid.
Simmer 10 minutes. Uncover and stir in greens. Simmer 2 more minutes.
3. Add more water if you want stew to be soup-like. Season with salt and
pepper. Ladle into bowls and top with Parmesan.
Adapted from Melissa Clark’s recipe from NYTimes/Cooking.com