Chickpea Soup

By cindygwest

Ingredients

• 1 bunch Swiss chard or Tuscan kale, center stems removed
• 3 tablespoons olive oil, plus EVOO to pass at the table and for drizzling
• 2 carrots, peeled and diced
• 1 large onion, chopped
• 3 - 4 small ribs celery from the heart, chopped
• 3 tablespoons chopped rosemary
• 2 - 3 large cloves garlic, chopped, plus 1 large clove garlic, halved
• 1 jalapeno chile pepper, finely chopped, or 1 tsp. crushed red pepper
• Salt and pepper
• 4 cups chicken or vegetable stock
• 2 15 1/2 ounce cans chickpeas
• 1 28 ounce can whole tomatoes, preferably San Marzano, diced or crushed by hand
• 4 slices crusty Italian or peasant bread
• Flaky sea salt (optional)
• Minced red or white onions, for garnish
• Grated Parmigiano-Reggiano cheese, for garnish

Details

Adapted from rachelraymag.com

Preparation

Step 1

1 bunch Swiss chard or Tuscan kale, center stems removed
3 tablespoons olive oil, plus EVOO to pass at the table and for drizzling
2 carrots, peeled and diced
1 large onion, chopped
3 - 4 small ribs celery from the heart, chopped
3 tablespoons chopped rosemary
2 - 3 large cloves garlic, chopped, plus 1 large clove garlic, halved
1 jalapeno chile pepper, finely chopped, or 1 tsp. crushed red pepper
Salt and pepper
4 cups chicken or vegetable stock
2 15 1/2 ounce cans chickpeas
1 28 ounce can whole tomatoes, preferably San Marzano, diced or crushed by hand
4 slices crusty Italian or peasant bread
Flaky sea salt (optional)
Minced red or white onions, for garnish
Grated Parmigiano-Reggiano cheese, for garnish