Swiss Chard And Chickpea Minestrone Recipes

Steps:

• 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.
• 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.

Steps:

• Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

Steps:

• Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.

Steps:

• Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
• Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.

Steps:

• Separate stems from leaves of chard. Slice stems into 2 inch pieces; set leaves aside.
• In a large saucepan, cook chard stems in boiling salted water for 2 minutes. Add chard leaves and cook 3 minutes longer. Drain.
• In a large frying pan, heat oil. Add onion and cook 2-3 minutes, or until softened. Add garlic and cook 1 minute longer.
• Add chard, chickpeas, tomatoes and 1 cup water. Partially cover and simmer 12 minutes or until excess liquid begins to evaporate. Season with salt and pepper.