On this chilly day, we craved a healthy, warming soup. We tried this recipe: https://cooking.nytimes.com/recipes/1015767-chickpea-stew-with-orzo-and-mustard-greens?smid=ck-recipe-iOS-share. It was very tasty and satisfying.
Our modifications: first, for the aromatics, we used 1 small fennel bulb, 1 stalk celery, 1 large leek (white part only and in lieu of onion), and two medium carrots.
Second, along with the minced garlic, rosemary, and crushed red pepper, we added 1 large bay leaf. parmesan rind.
Third, we favor brothy soups over stews. Accordingly, we increased the chicken broth to 6 cups (and omitted water). We used a combo of no-salt broth and Better Than Bouillon chicken flavor. At this point, along with the canned chick peas (drained), quartered cherry tomatoes, and orzo, we added 1 parmesan rind for umami.
Fourth, for the greens, we used 1 bunch of mature mustard greens (we missed the note about baby mustard greens). We tore them into bite-sized pieces and added towards the end of cooking. The greens had great flavor, but maintained their crunch. The next time, we will try baby mustard greens, which may become more tender when cooked.
Finally, at the end of cooking, we folded in 2 Tbsp shredded parmesan for depth. This was a delicious soup; the fennel in particular was a nice touch. (Dec. 2025)
Cooking Adventures 