NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
- Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.
VALENCIAN CHICKPEA AND CHARD SOUP
This is adapted from a recipe in "A Mediterranean Harvest," by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I'm making that optional.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Drain the chickpeas and combine with 6 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer 1 hour. Set a strainer over a bowl and drain the chickpeas. Measure the broth and add enough water to make 6 cups.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant. Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes. Add the chickpeas, broth, and salt and pepper to taste. Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender. Add the greens and bring back to a simmer. Cover and simmer 15 to 20 minutes, until the greens are very tender. Taste and adjust seasonings.
- When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl. Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup. Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon. The eggs should not curdle but should cloud the soup.
- Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 615 milligrams, Sugar 8 grams
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- 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. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
VALENCIAN CHICKPEA AND CHARD SOUP
Make and share this Valencian Chickpea and Chard Soup recipe from Food.com.
Provided by threeovens
Categories Chard
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak chickpeas in 1 quart of water for 4 to 6 hours or overnight; drain chickpeas and combine, in a large soup pot or Dutch oven, with 6 cups of water.
- Bring to a boil, reduce heat, and simmer, covered, for 1 hour; drain, reserving broth and adding water to bring the liquid back up to 6 cups.
- Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
- Add garlic, thyme, parsley, and paprika; stir.
- Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
- Add in chickpeas and broth; season with salt and pepper.
- Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
- Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
- If serving with the optional garnishes, whisk the eggs and lemon juice together, temper with a ladle-ful of broth (not boiling!), stir into soup, stirring vigorously so that eggs do not curdle, but rather clouds the soup.
- Spoon some rice into each serving bowl and top with soup.
Nutrition Facts : Calories 274, Fat 10.2, SaturatedFat 1.9, Cholesterol 83, Sodium 424.1, Carbohydrate 39.7, Fiber 6.8, Sugar 5.9, Protein 8.8
SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES
Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.
Provided by Syd
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13.3 g, Fat 7.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 253.2 mg, Sugar 1.4 g
CHICKPEA SOUP WITH SWISS CHARD AND TOMATOES
Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to make a thicker zuppa, put half the cooked vegetables through a food mill fitted with the coarse disk. To enrich the presentation of the soup, ladle it over a large crostino placed in the bottom of each bowl.
Provided by JackieOhNo
Categories Chard
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir for a few seconds. Then add the tomatoes, raise the heat to medium-high and cook, stirring occasionally, just until the tomatoes begin to break down and form a sauce, about 10 minutes.
- While the tomatoes are cooking, cut off and discard the bottom third of the Swiss chard stems. Cut the remaining stem portions crosswise into pieces 1/4 inch wide. Working with several chard leaves at a time, stack them, roll them up lengthwise and then cut crosswise to form ribbons 1/4 inch wide.
- Add the chard, chickpeas and water to the soup pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30-45 minutes. The soup will be brothy and chunky.
- Season to taste with salt and pepper. Ladle the soup into shallow bowls and serve at once.
Nutrition Facts : Calories 163.2, Fat 1.5, SaturatedFat 0.2, Sodium 336.2, Carbohydrate 32.2, Fiber 6.7, Sugar 4.5, Protein 6.8
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- Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
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