This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, cut in small dice
- 1 celery stalk, cut in small dice
- 1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin
- Salt
- 4 large garlic cloves, minced
- 7 cups water
- 2 tablespoons tomato paste
- A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)
- ½ cup soup pasta, like elbow macaroni or broken spaghetti
- Freshly ground pepper to taste
- Freshly grated Parmesan
- Nutritional Information
Nutritional analysis per serving (6 servings)
218 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 0 milligrams cholesterol; 531 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- 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.
- Advance preparation: You can make this through Step 1 several days ahead and keep in the refrigerator or freeze. The closer to serving time you add the chard, the brighter it will be.
45 minutes
Dining and Cooking