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Yield: Serves 4
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| 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 |
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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.
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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.
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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.
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Season to taste with salt and pepper. Ladle the soup into shallow bowls and serve at once.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 235 |
Fat. Total: | 9g |
Carbohydrates, Total: | 34g |
| Cholesterol: | 0mg |
Sodium: | 408mg |
Protein: | 7g |
| Fiber: | 7g |
% Cal. from Fat: | 34% |
Fat, Saturated: | 0g |
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