The art of savoring the slow moments has become a theme in my life over the past year. Every time I hear a podcast, talk, sermon, or general sentiment about the importance of slowing down, there is a resonance deep within my bones. It is one of solidarity, and also occasional isolation. What I mean is, I don’t find there are many of us who genuinely seek out slowness— who are living for moments where there is nothing but a long walk and a glass of wine on the agenda, who keep a restful day a priority in the mix of hurry.

Most of my weekend plans look like this: cook, find friends who are free to eat, drink, and be together. My distaste for business is deep within my core. Some people thrive on it, and in some ways I do too (always coming up with new ideas, have new recipes to test, new projects to start) but I can say with full honesty, if I do not live my life with a general slow contentedness of spirit, I find myself restless, uninspired, and tired.

This weekend, my only plans were to cook, re-start my gluten free sourdough starter, and read. It was magic. I spent time with dear friends and had heart to hearts, I started a new book, drank great New Zealand wine, face-timed with my family, and just was, in this space and time as it is. Granted, cooking is something that slows me down and gives me life, but it may not be that way for all of you. But—we must find whatever it is, that one thing that re-centers your soul and gives life to the aching, tired parts of your soul if we want to be a people who thrive and love well.

If we don’t carve out time for these things, we will find ourselves drowning in a sea of hurry with a culture that celebrates it with few life preservers at the ready. This soup was a gate way to that moment for me: slow, intentional, and restful. I hope you get a Saturday soon to rest and recoup with this recipe and the ones you love.

Rustic Vegetable Soup with Chickpeas and Thyme

Ingredients

1 onion, diced
4 stalks celery, sliced
4 carrots, sliced into half moons
4-5 cloves garlic, minced
1 cup chopped fingerling potatoes
1 1/2 tsp tomato paste
1 tbs dried basil
2 tsp fresh oregano, minced
4-5 sprigs thyme
1 bay leaf
3/4 - 1 tsp crushed red pepper
1/2 tsp smoked paprika
12-15 oz chickpeas
2 14 oz cans diced tomatoes
1 small pecorino romano or parmesan rind
4 leaves laticino kale, torn into large chunks
3 tbs olive oil
1/2 -1 cup dry white wine
salt & pepper

INSTRUCTIONS

In a large dutch oven, add olive oil and heat on medium heat. Add onions, carrots and celery and allow to cook down and get soft but not mushy. After a few minutes when the dutch oven is starting to brown, add in garlic. Stir. Once there are a few brown spots, pour a small amount of wine in to loosen the brown bits from the bottom of the pan and stir well. A couple of tablespoons will work.

Once the brown bits are mostly loose, add in diced tomatoes and spices, but omit bay leaf and thyme sprigs. Cook, stirring frequently. Add about 1/4 cup wine. Cook and stir occasionally for about 5 minutes. Finally, add the broth, bay leaf, cheese rind, and thyme. Stir well and cover.

Cook covered on medium low to low heat for at least an hour. Stir occasionally. You want to see the occasional bubble but not bring it to a full simmer. If you’d like, you can add more wine when you add the broth. All together I used close to 1 cup.

When it’s about ready to serve, chop or tear kale into large chunks and throw into the pot. Cook them down for about 4 minutes. Soup is ready! If you’re not going to eat right away, skip the kale until you’re ready to serve.