Chickpea Soup With Swiss Chard Recipe
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Contributor: |
Contributor: Maryann Kraemer
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups drained and rinsed canned chickpeas(three 19 oz cans)
3 cups canned low sodium chicken broth or homemade stock
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 bay leaf
Pinch dried red-pepper flakes
1 canned tomatoes in thick puree, chopped
1/2 cup tubetti or other small macaroni
1 teaspoon salt
1/2 pound Swiss chard, tough stems removed, leaves cut into 1 inch pieces
1/2 teaspoon fresh ground black pepper
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Directions: |
Directions:1. Puree half of the chickpeas with 1 and 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot,onion,celery, garlic and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Stir in the remaining 1 and 1/2 cups broth, the pureed chickpeas,whole chickpeas, bay leaf, red pepper flakes, tomatoes,tubetti, and salt. Bring to a boil. Reduce the heat and simmer,partially covered, for 10 minutes.
3. Add Swiss chard to the pot. Simmer until chard is tender and the pasta is done. 5-10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water. |
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Personal
Notes: |
Personal
Notes: Keep extra broth handy to add after pasta cooks. Add or subtract ingredients to your taste. I ease up on the garlic but love a lot of celery and carrots. You can even add more whole chickpeas. I use ditalini pasta. Add more or less pasta and alter soups thickness. Sprinkle with some shredded Parmesan cheese. Make it once you will be hooked.
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