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Source: Food and Wine Quick from Scratch

Chickpea Soup with Swiss Chard
In this Tuscan specialty, chickpeas are joined by tomatoes, macaroni, Swiss-chard leaves, and a generous quantity of garlic. Best of all, the aromatic soup is cooked in less than half an hour.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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6 cups canned chickpeas, drained and rinsed (three 19-ounce cans)
3 cups canned low sodium chicken broth, or homemade stock, more if needed
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 bay leaf
pinch dried red pepper flakes
1 cup canned crushed tomatoes in thick puree, chopped
1/2 cup macaroni, or tubetti
1 teaspoon salt
1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
1/4 teaspoon fresh ground black pepper

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.

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.

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.

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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