Swiss Chard and Chickpea Minestrone

Page: www.nytimes.com/2011/03/31/health/nutrition/31recipehealth.html

Cuisine: Italian | Course Type: Soups and Stews

(1 review)

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Recipe Review

Two of my favorite ingredients (chickpeas and chard) in one place -- a hearty healthy vegetarian main-dish soup. With every bite, you can feel virtuous because there are so many good-for-you ingredients in every spoonful.

Although the recipe calls for the chard stems to be trimmed and tossed, I (as I usually do) chopped up the stems (and since I was using rainbow chard, the stems were beautiful ... scarlet, orange and bright yellow) and added them to the onions, carrots and celery I was sauteing. The stems added both flavor and visual appeal.

The recipe also called for tomato paste which I used this time, but next time I will replace with a can of diced tomatoes because I found that I missed having tomatoes in my minestrone.

This recipe calls for canned chickpeas and is a very doable weeknight meal.

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