I adapted this recipe from: http://talesfromaveggiekitchen.blogspot.com/2006/10/chickpea-and-swiss-chard-soup.html
I had this soup at Oracle's Bon Appetitt restaurant and it was very earthy and tasty. I bought Swiss Chard from the Fremont farmer's market today. Here is the recipe for a big pot full of soup.
o 1 big bunch of swiss chard
o 2 large onions - diced
o 4 carrots cubed for soup
o 3 stalks of celery - diced
o 1 carton of veg stock
o 1 can of tomato paste (small can)
o 2 cans of garbanzo beans
o Clean the chard, trim the root end of the stem; then cut the whole stems into small pieces and the leaves into ribbons
o Saute the onions, carrots and celery along with the chard stems in EVOO for 10 mins in the soup pot with the cover on the pot.
o Add the chard ribbons and saute for 5 mins
o Add the stock and a lot of water in the pot and bring to boil.
o Add the whole can of paste to the pot and the garbanzo beans and boil for 10 mins
o Optionally take about 3 cups of the soups with veggies and beans and puree in blender gently. Then return puree to pot.
o Reduce the heat, add seasoning (oregano, thyme, parsley etc.) and simmer for 30 mins or more.
o Add pepper and salt to taste before serving.
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