Italian Chickpea & Chard Soup
3 tbsp olive oil
1 small leek, washed, halved and sliced
2 shallots, peeled and chopped
2 large celery stalks, washed and diced
1 large Russet potato, peeled, washed and diced
30 oz | 4 cups canned garbanzo beans, drained
2 bay leaves
3 thyme sprigs
40 oz | 5 cups vegetable broth, plus extra as needed
1 small bunch of chard, thick stems removed, leaves washed and roughly chopped
extra-virgin olive oil for drizzling
freshly ground black pepper
Heat the olive oil in a large, heavy-based saucepan set over a medium heat.
Add the leek, shallots, celery and a generous pinch of salt, sweating until very soft (7-9 minutes).
Stir in the potato, 2 cups of the garbanzo beans, the bay leaves, thyme and broth. Bring to a rapid simmer before reducing to a gentle simmer for 30 minutes or until the potato and garbanzos are very soft. Stir occasionally.
Remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender, leaving it with a little texture. Add a little more broth as needed to thin out the consistency if too thick.
Stir the remaining garbanzo beans into the soup along with the chard leaves. Simmer gently until the chard is wilted and tender. Season to taste with salt and pepper.
Ladle into bowls and drizzle with extra virgin olive oil before serving.
Tags: soup (1) vegetable (1) vegetarian (5)
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