Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth
Recipe from Food & Wine

Top-quality jarred pesto is the key to this soup, contributing a lovely, herby nuttiness. Simmering the soup with a Parmigiano-Reggiano rind adds even more flavor complexity.


Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth
Yunhee Kim

not yet rated

read comments

add your rating
add a comment
Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Chard, Chickpea, European Cuisine, Greens, Italian Cuisine, Italian Soups, Pesto Sauce, Soup, Vegetables, Vegetable Soup
 
savings in
change zip
 
Ingredients
  • 6  cups
    low-sodium chicken broth
    see savings
    On Sale
  • 1/2  cup
    freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind
    see savings
    On Sale
  • 2  15-ounce
    cans chickpeas, drained
    see savings
    On Sale
  • 1  bunch
    Swiss chard, stems discarded and leaves cut into 1-inch ribbons (3/4 pound)
    see savings
    On Sale
  • 1/4  cup
    plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
    see savings
    On Sale
  •  
    Kosher salt and freshly ground pepper
    see savings
    On Sale
add ingredients to list

Directions
1.
In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind. Add the Swiss chard and simmer until wilted, about 4 minutes.
2.
Remove from the heat and stir in 1/4 cup of the sun-dried-tomato pesto. Season the soup with salt and pepper. Ladle into bowls and sprinkle with the grated cheese. Garnish each bowl with a dollop of the remaining pesto and serve.
Add Your Review
Related Recipe
Spinach, Swiss Chard and Cheese Bake
Spinach, Swiss Chard and Cheese Bake

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

 Articles
Chickpeas: Cook Once, Eat Twice
.... This week, it's all about chickpeas, which I'll first make into a Chickpea Tagine for dinner and then toss... into a Greek Salad with Pita Croutons for the next day's lunch. With great texture and flavor, chickpeas... (remember that the dried beans almost triple in size). Plus, when I cook the dried chickpeas instead... read more...
More Great Recipe Ideas from Food & Wine