I love soups — specially during the calendar winter months (no matter how hot or cold). I guess it’s part of my lifelong internal rhythms. Ever 9 months I need hearty soup!
More importantly I crave recipes that use less meat or no meat. This one’s a simple winner.
A mix between minestrone and a rosemary soup, it’s oh so refreshing. This soup is chock full of vitamin-rich vegetables wrapped in a warm broth that feels just perfect on a crisp fall evening.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 28 oz can of diced tomatoes, not drained
- 4 cup vegetable broth (use homemade if possible)
- ½ tsp dried oregano
- 1 cup pasta (not spaghetti or long noodles)
- 1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)
- 1 bunch of Swiss chard, stems and leaves separated and chopped
- dash of red pepper flakes
- parmesan, for garnish (omit to make vegan)
- In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.
- Add in the stems of swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.
- Add salt / pepper / red pepper flakes to taste and top with Parmesan.