Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian
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 garbanzo 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 garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.
Whatever suits you.
But, for me, I’m gonna lock this one down and keep it just the way it is.
The garbanzo 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 43 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!
I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.
- 2 T olive oil
- 1 C kohlrabi, peeled and chopped
- 2 C broccoli, chopped
- 1 1/2 C carrots (or sweet potatoes), chopped
- 1 C cauliflower, chopped
- 1/2 C potato (or rutabaga), chopped
- to taste salt
- 1 t mustard
- 1 T balsamic vinegar
- 1/2 t dried (or 1 t fresh) thyme
- pinch cayenne
- 1 t paprika
- 1 C garbanzo (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
- 1/4 C parsley (1 T reserved for topping), chopped
- ricotta, for topping
- olive oil, for topping
- lemon wedges, for topping
- Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
- Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
- Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
- Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.