Swiss Chard and Chickpea Minestrone

Name: Swiss Chard and Chickpea Minestrone
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 medium carrots, cut in small dice; 1 celery stalk, cut in small dice; 1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin; Salt; 4 large garlic cloves, minced; 7 cups water; 2 tablespoons tomato paste; A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth; 1 (15-ounce) can chickpeas, drained and rinsed; 1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade); 1/2 cup soup pasta, like elbow macaroni or broken spaghetti; Freshly ground pepper to taste; Freshly grated Parmesan

5.0

(276)

cooking.nytimes.com

Your recipes

Total: 45 minutes

Servings: 7

Author : Martha Rose Shulman

chickpea pasta swiss chard

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Top similar recipes

Curated for you