MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Swiss Chard & Chickpea Minestrone
Categories: Greans, Beans, Vegetables, Herbs, Cheese
Yield: 7 servings
2 tb Olive oil
1 md Onion; chopped
2 md Carrots; in small dice
1 Celery rib; in small dice
1 Leek; white & light green
- parts; halved lengthwise,
- cleaned thoroughly, sliced
- thin
Salt
4 lg Garlic cloves; minced
7 c Water
2 tb Tomato paste
15 oz Can chickpeas; drained,
- rinsed
1/2 lb Swiss chard, stemmed, washed
- cut across in chiffonade
1/2 c Soup pasta
Fresh ground pepper
Fresh grated Parmesan
MMMMM-----------------------BOUQUET GARNI----------------------------
1 Parmesan rind
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
Tie together with kitchen string or tie in a piece of
cheesecloth
Heat the olive oil over medium-low heat in a large,
heavy soup pot or Dutch oven. Add the onion, carrots and
celery. Cook, stirring, until beginning to soften, about
three minutes. Add 1/2 teaspoon salt and the leek.
Continue to cook, stirring often, until tender, about
three minutes. Add the garlic, stir for about a minute,
and then stir in the water, tomato paste and the bouquet
garni. Bring to a simmer. Add salt to taste, reduce the
heat to low, cover and simmer 30 minutes. Stir in the
chickpeas. Taste and adjust salt. Remove the bouquet
garni.
Add the Swiss chard and the pasta to the soup, bring
back to a simmer, and simmer another 10 minutes or until
the pasta is cooked al dente. Grind in some pepper,
taste and adjust seasonings. It should be savory and
rich-tasting. Serve in wide soup bowls, with a
sprinkling of Parmesan over the top.
By: Martha Rose Shulman
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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