Tuscan Chick-pea Soup with Swiss Chard

Author:Gwyn Weissberg
Yield:12 cups
Category:Main Courses


2-1/2 tsp. olive oil
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)


  1. 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.
  2. Stir in broth, chickpeas, squash, and bring just to a boil. Reduce heat to low, and simmer for 10 minutes.
  3. 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.