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.
Serves:
Ingredients
- 6cupschickpeas,(three 19 oz cans), drained and rinsed canned
- 3cupchicken broth,canned, low sodium or homemade stock
- 3tbspolive oil
- 1carrot
- 1onion
- 1rib celery
- 4clovesgarlic
- 1tspdried rosemary
- 1bay leaf
- pinchred pepper flakes,dried
- 1cuptomatoes in thick puree,canned
- ½cuptubetti,or other small macaroni
- 1tspsalt
- ½lbswiss chard
- ¼tspfresh ground black pepper
Instructions
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Puree half of the chickpeas with 1½ cups of the broth in a blender or food processor.
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In a large pot, heat the oil over moderately low heat.
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Add the carrot, onion, celery, garlic, and rosemary and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
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Stir in the remaining broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil.
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Reduce the heat and simmer, partially covered, for 10 minutes.
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Add the Swiss chard to the pot.
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Simmer for 5 to 10 more minutes until the chard is tender and the pasta is done.
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Remove the bay leaf.
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Stir in the black pepper.
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If the soup thickens too much on standing, stir in more broth or water.
Nutrition
- 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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