Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Articles | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Glossary
Related Content
Find Similar Recipes >
Part of These Articles >
Part of These Menus >
Video Spotlight
Emeril Lagasse demonstrates on All-Clad, Kat Cora makes pie crust, and more!
Home > Recipes & More > Recipe

Chickpea Soup with Swiss Chard and Tomatoes

  Print Full 
Source: Casual Cuisines of the World - Pizzeria
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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
Rec Image
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
Nutrition Facts per Serving
Yield: Serves 4
Calories:235 Fat. Total:9g Carbohydrates, Total:34g
Cholesterol:0mg Sodium:408mg Protein:7g
Fiber:7g % Cal. from Fat:34% Fat, Saturated:0g
Save Recipe Send to Friend Similar Recipes
Digg This Recipe   Bookmark this on Delicious Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Articles
Shopping Ideas and Offers
Nonstick Square Grill Pan
By All-Clad
$ 74.99
More Info
Nonstick Everyday Pan with Glass Lid
By Calphalon
$ 39.99
More Info
Cobalt Blue Round Dutch Oven
By Le Creuset
$ 219.95
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2008 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising

EatingWell Magazine - free trial issue! Click for details.