Swiss Chard and Chickpea Soup

Swiss Chard, (sh:ard) a green leafy vegetable known for it's high mineral and dietary fiber content.  High in vitamins A, K and C.

I decided to make some last-of-the-season comfort food. I really love making this recipe because it makes the kitchen smell so good, and I know that in a short time I will be having a delightfully healthy meal. Whatever we don't eat, I freeze for another day.  A very simple, and very nutritious meal.  

Another kiddy approved dish that didn't require bribery to finish.

You will need:

4 or so cloves of diced up garlic

1 medium sized onion

2 small carrots diced

1 bunch of Swiss Chard ripped off the stem and shredded finely

1 can of diced tomatoes

1 can chickpeas drained and rinsed

1 quart of vegetable broth or chicken broth (I use chicken)

Salt and pepper to taste

Seasoning to taste

Heat a few tbsps of olive oil in the bottom of a large pot on medium (enough to roughly cover the chopped veggies).   Add your chopped garlic, onion and carrot - cook for about 5 minutes, or until the onion and carrot have softened up a bit.  Add a pinch of salt and pepper, and whatever seasoning you might like.  I add thyme, red pepper flakes, and a bit of basil.  Stir in your shredded chard and cook for just a few minutes until softened.  Once the chard is soft, add the tomatoes, chickpeas and broth.  I usually throw in a bay leaf or two at this point as well.

Let the soup come to a rolling boil over medium heat for about 5 minutes, cover and simmer on low for 20 minutes.  Serve with red pepper flakes and a sprinkle of parmesan.