Clean the ramps and separate the leaves from the white lower portion. Finely chop the white bulb and set the leaves aside. Prepare the nettles by using kitchen shears to snip the leaves off the main stem. Discard the thick stem and set the nettle leaves aside until needed.
In a medium stock pot, heat ¼ cup olive oil over low heat. Add the finely chopped ramp and sweat just until softened.
Add the crushed red peppers, tomatoes, nettles, 1 tsp salt, freshly ground black pepper, 6 cups stock and balsamic vinegar. Bring to a simmer and cook for 15-20 minutes or until nettles are softened, stirring periodically.
While the soup is simmering, finely slice the ramp leaves. After the soup has simmered for 15-20 minutes, remove from heat and stir in the ramp leaves.
Carefully blend the soup at this time using either an immersion blender or transfer the soup to a blender. Return the blended soup to the pot and heat over low heat.
Stir in the chickpeas or cannellini beans and cooked rice. Simmer briefly, then taste. Adjust the seasonings to your liking by adding additional salt, pepper and/or balsamic vinegar as needed. Serve hot with a drizzle of olive oil, lemon wedges and parmesan cheese if desired.
Serving Suggestions:
Extra-virgin olive oil
Lemon wedges
Grated Parmesan cheese
Notes
If you happen to have some ramp or nettle pesto on hand, that is a great garnish as well! Recipe adapted from an original recipe featured at www.foragerchef.com.
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