Chickpea and Swiss Chard Soup
At lunch yesterday I took one sip of soup and jolted my family into spilling their food by yelling, "THIS IS THE BEST SOUP I HAVE EVER TASTED!"
It was Chickpea and Swiss Chard Soup from this book Simple Vegetarian Pleasures except in this case the soup was made with chicken broth and extra pepper:
- 1/4 cup olive oil
- 1 medium onion finely diced
- 8 minced garlic cloves
- 1/4 teaspoon crushed red pepper flakes (Kate accidentally added about 3 times as much pepper)
- 8 cups vegetable stock (Kate substituted chicken broth!)
- 2 tablespoons tomato paste mixed with 1/2 cup water
- 4 cups freshly cooked or canned chickpeas (well rinsed - 2 [16 oz] cans)
- 8 cups finely shredded swiss chard leaves
- 1 teaspoon salt
- Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring often for three minutes. Mix in the garlic and crushed pepper and sauté 5 minutes or until the onion is tender.
- Add the stock, tomato paste mixture, and chickpeas and bring to a boil. Reduce the heat to a lively simmer and cook 10 minutes. Stir in the Swiss chard and salt and simmer 10 minutes.
- Remove 2 cups of the soup and puree it in a blender or food processor. Return it to the pot.
Thanks to Lis for introducing us to this book with the excellent Tomato Polenta dish!
8:34:47 AM 
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