Serves 6 (or less with lots of yummy leftovers!)
1 Tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
2 Tablespoons tomato paste
1 28 ounce can of diced tomatoes, not drained
4 cups vegetable broth (use homemade if possible)
1/2 teaspoon dried oregeno
1 cup of pasta (not spaghetti or long noodles)
1 can chickpeas (garbanzo beans), drained and washed thoroughly (or about a cup and a half of fresh cooked chickpeas)
1 bunch of Swiss chard, stems and leaves separated & chopped
Salt / Pepper
Dash of Red Pepper flakes
Parmesan, for garnish [omit to make vegan]
In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.
Add in the stems of Swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the Swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.
Add salt, pepper and red pepper flakes to taste. Top with Parmesan if not vegan.
Category: Light Meals