Swiss Chard and Chickpea Minestrone Recipe

Name: Swiss Chard and Chickpea Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade); 1/2 cup soup pasta, like elbow macaroni or broken spaghetti; Freshly ground pepper to taste; Freshly grated Parmesan

Servings: persons

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
1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)
1/2 cup soup pasta, like elbow macaroni or broken spaghetti
Freshly ground pepper to taste
Freshly grated Parmesan

1
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven.
2
Add the onion, carrots and celery.
3
Cook, stirring, until beginning to soften, about three minutes.
4
Add 1/2 teaspoon salt and the leek.
5
Continue to cook, stirring often, until tender, about three minutes.
6
Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni.
7
Bring to a simmer.
8
Add salt to taste, reduce the heat to low, cover and simmer 30 minutes.
9
Stir in the chickpeas.
10
Taste and adjust salt.
11
Remove the bouquet garni.
12
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.
13
Grind in some pepper, taste and adjust seasonings.
14
It should be savory and rich-tasting.
15
Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 2 medium carrots, cut in small dice, 1 celery stalk, cut in small dice, and more.

Yes, Swiss Chard and Chickpea Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard and Chickpea Minestrone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions