Entertaining
recipe: rustic vegetable chickpea soup
Entertaining
recipe: rustic vegetable chickpea soup
With the weather getting colder and colder, I am starting to make my favourite
Rustic Vegetable Chickpea Soup again on a more regular basis. The recipe is from
Jennifer Pallian's fabulous food site called
Foodess. It is super simple, healthy and relatively fast to make. Oh, and incredibly delicious! Great for easy dinner parties or to make for one (and enjoy the leftovers throughout the week!) Full recipe from Foodess below. [caption id="attachment_20694" align="aligncenter" width="460" caption="Image via. Foodess.com"]
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Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1½ cups diced tomatoes (from half of a 28 oz can)
- 1 quart/litre vegetable or chicken stock
- ½ tsp dried oregano (or 1 tbsp 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
- ⅛ tsp cracked black pepper
- generous pinch red chili flakes, plus more for serving (optional)
- ¼ cup minced fresh parsley, plus more for serving (optional)
- freshly grated parmesan for serving (optional)
Instructions
- 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.
- 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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