SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
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Jamtsho Wangdel
[email protected]I would not recommend this recipe to anyone. It was a complete disaster.
mustafa Raza
[email protected]This recipe needs some serious improvement. The soup was bland and the instructions were unclear.
aqwertyuiop Aqwertyuiop
[email protected]This soup was a waste of time and ingredients. It turned out watery and flavorless.
Munwar Booher
[email protected]I didn't like this soup at all. The flavors were strange and the texture was off.
Chl Oh
[email protected]This soup was just okay. I found it to be a bit bland and the vegetables were overcooked.
Rk emam boss
[email protected]I'm not a big fan of Swiss chard, but this soup was surprisingly good. The flavors all worked well together and the soup was very hearty.
Gopi Pal
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes that I had on hand and it turned out great.
Rachel Davala
[email protected]This was a great recipe. I made it exactly as written and it turned out perfectly.
Zeeshan Hanif
[email protected]I love this soup! It's so healthy and flavorful. I like to add a bit of kale or spinach for extra greens.
Ladla Jattak
[email protected]This minestrone was easy to make and very tasty. I used canned chickpeas and Swiss chard, and it still turned out great.
William Weldon
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the Parmesan croutons.
25BITgamerX
[email protected]This soup was delicious! I used fresh Swiss chard from my garden and it was so flavorful. The chickpeas added a nice protein boost and the vegetables were perfectly cooked.
Sunil Bardewa
[email protected]I've made this minestrone several times now and it's always a crowd-pleaser. It's easy to make and packed with healthy ingredients. I like to add a bit of extra garlic and chili flakes for a little spice.
James Baldwin
[email protected]This minestrone was a hit with my family! The combination of Swiss chard, chickpeas, and vegetables was hearty and flavorful. I especially loved the crispy Parmesan croutons on top.