How To Make Chickpea Soup with Swiss Chard
Swiss chard gives some much-needed nutrition to this chickpea soup. This filling soup has macaroni, tomatoes, carrots, celery, and garlic.
Puree half of the chickpeas with 1½ 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 for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the remaining broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil.
Reduce the heat and simmer, partially covered, for 10 minutes.
Add the Swiss chard to the pot.
Simmer for 5 to 10 more minutes until the chard is tender and the pasta is done.
Remove the bay leaf.
Stir in the black pepper.
If the soup thickens too much on standing, stir in more broth or water.
- Calories: 1332.52kcal
- Fat: 30.76g
- Saturated Fat: 3.87g
- Monounsaturated Fat: 12.62g
- Polyunsaturated Fat: 9.76g
- Carbohydrates: 204.86g
- Fiber: 39.35g
- Sugar: 38.76g
- Protein: 68.08g
- Cholesterol: 5.40mg
- Sodium: 1054.11mg
- Calcium: 237.05mg
- Potassium: 2784.92mg
- Iron: 14.84mg
- Vitamin A: 330.46µg
- Vitamin C: 39.18mg
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