Chickpea and Swiss Chard Soup

  • 2 tablespoons olive oil
  • 1 onion, minced
  • 3 celery ribs, minced
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • 1/2 cup fresh chopped Italian parsley
  • 1 1/2 teaspoon Rosemary
  • 1 14-oz can chopped tomatoes, drained and rinsed
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 cup quinoa, rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 2 teaspoons paprika 
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 3 cups Swiss chard, chopped
  1. In a large Dutch oven, heat the olive oil.  Add the onion, celery, garlic, parsley, rosemary and bay leaf.  Sauté on low heat u til the onions are cooked.
  2. Add the tomatoes, beans, broth, water and quinoa.  Season with the paprika, salt and pepper.  Bring to a boil.
  3. Bring to a boil and simmer 10 minutes.  Add the Swiss chard, remove from heat and allow to sit for 5 minutes.

  Yields: 6 servings

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