Chickpea Soup with Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 cups drained and rinsed canned chickpeas (three 19-ounce cans) |
3 cups canned low-sodium chicken broth or homemade stock, more if needed |
3 tablespoons olive oil |
1 carrot, chopped |
1 onion, chopped |
1 rib celery, chopped |
4 cloves garlic, minced |
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary |
1 bay leaf |
pinch dried red-pepper flakes |
1 cup canned tomatoes in thick puree, chopped |
1/2 cup tubetti or other small macaroni |
1 teaspoon salt |
1/2 pound swiss chard, tough stems removed, leaves cut into 1-inch pieces |
1/4 teaspoon fresh-ground black pepper |
Directions:
1. Puree half of the chickpeas with 1 1/2 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, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Stir in the remaining 1 1/2 cups 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.
3. Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
4. Wine Recommendation: Since a red wine would accent the Swiss chard's bitterness, try a full-bodied tocai friulano. Its nutty flavor will mirror that of the chickpeas.
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