This cozy Swiss chard soup is packed with healthy greens, hearty potatoes, and juicy tomatoes! It's comforting, delicious, and easy to make.
- 1 tablespoon olive oil
- 1 medium bunch Swiss chard (about 1 pound or 454 grams), stems chopped and leaves torn into bite-sized pieces
- 1 medium onion, diced
- 4 garlic cloves, minced
- 5 cups vegetable broth
- 2 medium yellow potatoes (about 12 ounces or 340 grams), cut into 1 inch pieces
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 tablespoon fresh rosemary, finely chopped
- Pinch red pepper flakes
- 1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
- 2 tablespoons tomato paste
- Salt & pepper, to taste
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Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the chopped Swiss chard stems and onion. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.
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Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant.
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Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork.
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Stir in the chard leaves, tomatoes, and tomato paste. Let the soup simmer for about 2 minutes more, until the leaves are wilted.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.