Technically this Kenji recipe is billed as "30 minutes", but since I assume anybody reading this blog is not so deft with the knife to be able to prep the mirepoix, garlic, rosemary and greens in the given ten minute prep time... I thought I'd label it more accurately. The only tweak Anna made when preparing this was to use veggie stock to make it vegetarian, and you could skip the Parmesan to make it vegan as well... however, if you're not vegan then definitely use the rind if you have one: that stuff is magical. Seriously. Parmesan rinds are a great way to get that vaunted "umami" into a 100% vegetable dish without really imparting much in the way of discernible cheese flavor... and Parmesan is so commonly used in cooking that it really doesn't take long to collect a bunch of rinds in the freezer. Do it.
As for the soup itself, I thought it was very nicely flavored: the chili flakes were a nice choice that works well with the greens. It's very easy to make on a weeknight, and it's quite possible you have everything you need sitting in your kitchen right now... which is definitely a plus.
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