Side Pannel
Rustic Vegetable Chickpea Soup

- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Serves: 6-8 servings
Rustic Vegetable Chickpea Soup
- Recipe Submitted by Cool Whip on 09/08/2014
Category: Healthy Recipes, Holiday, Soups, Vegetables
Ingredients List
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups diced tomatoes
- 1 quart vegetable or chicken stock
- 1/2 teaspoon dried oregano (or 1 tablespoon fresh, minced)
- 1 cup small pasta
- 1 can chickpeas, drained (or about 2 cups cooked chickpeas)
- 1 bunch swiss chard, stems and leaves separated, chopped
- Salt, to taste
- 1/8 teaspoon cracked black pepper
- Generous pinch red chili flakes, plus more for serving (optional)
- 1/4 cup minced fresh parsley, plus more for serving (optional)
- Freshly grated parmesan for serving (optional)
Directions
1. Heat olive oil in a large pot over medium heat. Add onion, celery and carrot and saute until softened, but not browned (reduce heat if they start browning), about 7 minutes. Add garlic and saute 1 minute. Stir in tomato paste, then add diced tomatoes, stock and dried oregano. Bring to a boil.
2. Stir in pasta, chickpeas and swiss chard stems; simmer until pasta is tender, about 10 minutes. Add swiss chard leaves, and stir until wilted, about 1 minute. Add salt, pepper and chili flakes to taste. Stir in parsley just before serving, and top individual bowls with more parsley, chili flakes and parmesan, if desired.
2. Stir in pasta, chickpeas and swiss chard stems; simmer until pasta is tender, about 10 minutes. Add swiss chard leaves, and stir until wilted, about 1 minute. Add salt, pepper and chili flakes to taste. Stir in parsley just before serving, and top individual bowls with more parsley, chili flakes and parmesan, if desired.
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