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Chickpea Soup with Swiss Chard and Tomatoes

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Source: Casual Cuisines of the World - Pizzeria

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Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  Serves 4

Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to make a thicker zuppa, put half the cooked vegetables through a food mill fitted with the coarse disk. To enrich the presentation of the soup, ladle it over a large crostino placed in the bottom of each bowl.

RECIPE INGREDIENTS

2 tablespoons extra-virgin olive oil

1 yellow onion, coarsely chopped

3 cloves garlic, minced

8 small plum (Roma) tomatoes, coarsely chopped

1 bunch swiss chard

1 can chickpeas (garbanzo beans), drained

6 cups water

Chickpea Soup with Swiss Chard and Tomatoes Recipe at Cooking.com

DIRECTIONS

In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir for a few seconds. Then add the tomatoes, raise the heat to medium-high and cook, stirring occasionally, just until the tomatoes begin to break down and form a sauce, about 10 minutes.

While the tomatoes are cooking, cut off and discard the bottom third of the Swiss chard stems. Cut the remaining stem portions crosswise into pieces 1/4 inch wide. Working with several chard leaves at a time, stack them, roll them up lengthwise and then cut crosswise to form ribbons 1/4 inch wide.

Add the chard, chickpeas and water to the soup pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30-45 minutes. The soup will be brothy and chunky.

Season to taste with salt and pepper. Ladle the soup into shallow bowls and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

235

Sodium:

408mg

Fiber:

Carbohydrates, Total:

34g

Protein:

% Cal. from Fat:

34%

Fat. Total:

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