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Chickpea Soup With Swiss Chard Recipe

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This recipe for Chickpea Soup With Swiss Chard, by , is from Cooking with Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maryann Kraemer


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

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.

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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