Chard & Chickpea Soup

    • Prep Time
    • Minutes
    • Total Time
    • Minutes

SUBSTITUTIONS & TIPS
Spinach and kale can be used instead of chard. Chicken stock can replace vegetable stock. Garlic can be left in or removed. Dried red lentils can replace chickpeas. Soup can be pureed.

This light tasting soup is a good lunch or dinner option, especially on days when you may not be feeling your best.

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Ingredients

  • 2 TBSP OLIVE OIL
  • 1 CLOVE GARLIC, crushed
  • 3 CUPS SWISS CHARD, roughly chopped
  • 1/2 CUP PARSLEY, finely chopped
  • 4 CUPS VEGETABLE STOCK
  • 1/2 CUP ORZO (or other small pasta)
  • 1 CAN (540ML) COOKED CHICKPEAS, drained and rinsed
  • 2 TBSP LEMON JUICE
  • 1/2 TSP SEA SALT AND BLACK PEPPER
  • 1/4 CUP PARMESAN CHEESE, grated

Instructions

  • 1. In a soup pot, heat olive oil over medium heat.
  • 2. Add crushed garlic and cook slowly until lightly browned. Remove the garlic with a spoon.
  • 3. Add the Swiss chard and parsley while stirring. Add the stock and let simmer until the greens are wilted.
  • 4. Blend the soup with an immersion blender until smooth.
  • 5. Add the orzo and the chickpeas and simmer for about 15 minutes or until the pasta is cooked.
  • 6. Season with lemon juice, salt and pepper. Garnish with grated parmesan.
  • Servings : 4

Instructions

  • 1. In a soup pot, heat olive oil over medium heat.
  • 2. Add crushed garlic and cook slowly until lightly browned. Remove the garlic with a spoon.
  • 3. Add the Swiss chard and parsley while stirring. Add the stock and let simmer until the greens are wilted.
  • 4. Blend the soup with an immersion blender until smooth.
  • 5. Add the orzo and the chickpeas and simmer for about 15 minutes or until the pasta is cooked.
  • 6. Season with lemon juice, salt and pepper. Garnish with grated parmesan.

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