Ingredients Jump to Instructions ↓

  1. 6 cup(s) drained and rinsed canned chickpeas (three 19-ounce cans)

  2. 3 cup(s) canned low-sodium chicken broth or homemade stock , more if needed

  3. 3 tablespoon(s) olive oil

  4. 1 carrot , chopped

  5. 1 onion , chopped

  6. 1 rib celery , chopped

  7. 4 cloves garlic , minced

  8. 1 teaspoon(s) dried rosemary , or 1 tablespoon chopped fresh rosemary

  9. 1 bay leaf

  10. Pinch dried red-pepper flakes

  11. 1 cup(s) canned tomatoes in thick puree , chopped

  12. 1/2 cup(s) tubetti or other small macaroni

  13. 1 teaspoon(s) salt

  14. 1/2 pound(s) Swiss chard , tough stems removed, leaves cut into 1-inch pieces

  15. 1/4 teaspoon(s) fresh-ground black pepper

Instructions Jump to Ingredients ↑

  1. Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

  2. Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

  3. Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.

  4. Wine Recommendation: Since a red wine would accent the Swiss chard's bitterness, try a full-bodied tocai friulano. Its nutty flavor will mirror that of the chickpeas.


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