Can I just tell you that the only time I ventured out of my apartment this past weekend was
(a) under duress
(b) with far not enough layers because NONE OF MY LAYERS FIT. Not even the spandex. Sigh.
(c) for a birthing class!! AKA the only reason you could get me to go out in “feels like subzero weather”…
…because if there’s one thing I love talking about ad nauseum it’s pregnancy and birth stories and how to avoid getting drugged up at a hospital where the epidural rate is 95%.
It’s me against the odds, people. But REALLY.
Basically, what I’m trying to say is that it was a curl up with a bowl of soup and a box of macarons kinda weekend.
DONE and DONE.
I expect (unfortunately) that we have a few more of those left in this winter, so you still have time to cozy up to this parmesan broth, fill it with your favorite noodle and leafy green, and call it dinner.
Or just slurp it straight from the pot because it’s kind of the richest, most silky smooth broth I’ve ever encountered in all of my days. You’re going to want to make it it’s own food group. I say go for it.
- 2 tbsp olive oil
- 1 onion, peeled and quartered
- 1 head of garlic, halved crosswise
- 1 bay leaf
- 3-4 parsley sprigs
- 1 tsp black peppercorns
- 1 cup dry white wine
- 1 lb parmesan rinds
- 20 oz tortellini
- 2 large bunches swiss chard, leaves thinly sliced
- 1 tsp red pepper flakes
- To make the broth, combine the olive oil, onion, garlic, bay leaf, parsley, black peppercorns, and parmesan rinds in a large pot filled with 8 cups of water. Bring to a boil. Lower to a simmer cook for 2 hours, or until reduced by half. Drain broth into a large bowl. Season to taste with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain.
- When the broth is done cooking and drained, return it to its original pot and bring it back to a simmer. Stir in the swiss chard and tortellini, cooking until the chard is wilted, about 2-3 minutes. Serve warm, topped with a sprinkling of red pepper flakes.