We made this soup in my Food Systems lab class, and even though I was eating it at 10 in the morning, it was still really good! I enjoyed having the solid chickpeas and noodles contrast with the soft Swiss chard. Definitely add the cheese on top at the end; even if it isn’t a lot of cheese, it does provide extra flavor.
Chickpea Soup with Greens, Onions, and Pasta
From : UF IFAS
- 4 small yellow onions, diced
- 6 garlic cloves, minced
- 6 cups Swiss chard or Escarole, cut into fine strips
- 8 cups chicken or vegetable broth
- 12 cups water
- 4 cups drained canned chickpeas (about 2 1/2 cans)
- 1/4 cup olive oil
- 1 cup small shells or macaroni whole grain pasta
- 8 ounces grated fresh parmesan or pecorino cheese
- Rinse and drain chickpeas. Place half of the chickpeas in a large pot with two cloves of garlic and one large onion, diced. Cover with about 4 cups of water, enough to submerge all of the ingredients. Bring to a boil, skim, then reduce heat and simmer until very, very soft. Drain the chickpeas and puree in the Robot Coup (aka. a chopper/blender). Add 2 cups vegetable broth and process again until smooth.
- Wash the escarole or Swiss chard well and drain. Steam until partially cooked, approximately 5 minutes.
- In a large sauce pan, heat 1/4 cup olive oil. Sauté the other chopped onions over low heat for about 5 minutes. Then add the minced garlic and cook for a minute or tow. Add the cooked escarole or Swiss chard. Stir until the greens are hot and cooked thoroughly.
- Combine the cooked greens, reserved chickpeas, and the pureed soup base. Add enough stock to thin, about 6 cups. Adjust seasoning (i.e. add pepper to taste).
- Cook the pasta in 8 cups lightly salted water, until al dente. Drain and then add the hot soup. Serve immediately. Garnish with grated parmesan or pecorino cheese.