Tuscan Chick-pea Soup with Swiss Chard
|2-1/2 tsp.||olive oil|
|1||lrg onion, peeled & chopped|
|2 tsp.||dried oregano|
|1 tsp.||dried rosemary, crushed|
|4 cloves||garlic, minced|
|6 cups||low-sodium vegetable broth|
|2 15 1/5 oz||can chick-peas, drained|
|1 lb.||butternut squash, peeled, seeded, and diced|
|3/4 lb.||Swiss chard, coarsely chopped (about 4 cups)|
- Heat oil in a large soup pot over medium heat. Add onion, oregano, and rosemary, and sauté for 6 minutes, or until onion is soft. Add garlic and continue cooking for 1 minute.
- Stir in broth, chickpeas, squash, and bring just to a boil. Reduce heat to low, and simmer for 10 minutes.
- Stir in Swiss chard, and cook soup for 10 minutes more, partially covered or until squash and greens are tender. Season with salt and pepper to taste.