Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium bunch Swiss chard ((about 1 pound or 454 grams), stems chopped and leaves torn into bite-sized pieces)
  • 1 medium onion, (diced)
  • 4 garlic cloves, (minced)
  • 5 cups vegetable broth
  • 2 medium yellow potatoes ((about 12 ounces or 340 grams), cut into 1 inch pieces)
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 1 tablespoon fresh rosemary, (finely chopped)
  • Pinch red pepper flakes
  • 1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
  • 2 tablespoons tomato paste
  • Salt & pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the chopped Swiss chard stems and onion. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.
  • Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant.
  • Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork.
  • Stir in the chard leaves, tomatoes, and tomato paste. Let the soup simmer for about 2 minutes more, until the leaves are wilted.
  • Remove the pot from heat and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.