A mix between my favorite minestrone soup with rosemary from last fall, 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.
INGREDIENTS
1 Tbsp olive oil1 medium onion, chopped2 celery stalks, chopped2 carrots, chopped3 garlic cloves, minced2 Tbsp tomato paste28 oz can of diced tomatoes, not drained4 cup vegetable broth (use homemade if possible)½ tsp dried oregano1 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 choppedsaltpepperdash of red pepper flakesparmesan, for garnish (omit to make vegan)
DIRECTIONS
- 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.
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