Chickpea Soup with Swiss Chard

Chickpea Soup with Swiss Chard
Photo by © Melanie Acevedo


  • ½ cup tubetti or other small macaroni
  • 1 rib celery, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
  • 6 cups drained and rinsed canned chickpeas (three 19-ounce cans)
  • 1 carrot, chopped
  • + 8 more ingredients
    • 1 cup canned tomatoes in thick puree, chopped
    • ¼ teaspoon fresh-ground black pepper
    • 4 cloves garlic, minced
    • 3 cups canned low-sodium chicken broth or homemade stock, more if needed
    • ½ pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • Pinch dried red-pepper flakes

1. Puree half of the chickpeas with 1 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...

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