Why This Recipe Stands Out
Swiss Chard paired with high quality extra virgin olive oil is an anti-aging, nutrient dense, low caloric green I love to incorporate into recipes throughout the fall and winter when it’s “in season” throughout most of the U.S.
It’s high content of vitamins A,C, & K, along with iron, calcium, potassium, magnesium, antioxidants, and fiber make it a powerhouse of nutrition supporting immunity, heart health, bone health, and healthy blood sugar levels. It’s also great for your skin and eye health.
Cilantro adds fresh bright flavor to this warm soup along with additional antioxidants and anti-inflammatory benefits.
Comes together quickly with the help of a blender or food processor for a delicious, creamy, satisfying and healthy meal.
Roasted garbanzo provide vegetarian protein power!
Beautiful enough to serve guests, easy enough to enjoy for a weeknight supper.
4 Servings
Ingredients
- 1-2 tablespoons extra virgin olive oil (be sure to always use a high quality extra virgin olive oil for best flavor and health benefits)
- 2 cloves garlic crushed
- 1 bunch Swiss chard ( green for this soup vs rainbow, to maintain the vibrant green color)
- Approx 3 cups chicken or vegetable stock
- parmesan rind
- Handful of frozen peas (approx 1/2 cup)
- 1/2 bunch of fresh cilantro ( remove stems and save)
- Freshly grated Parmigiano Reggiano ( approx 1/2 cup)
- Sea salt to taste
- Fresh cracked pepper to taste
- 1 can drained and rinsed garbanzo beans (patted dry) (optional)
- 1 tablespoon za’atar
How to Make It
-Remove the stems from leaves of Swiss chard, cutting down each side of the stem. Cut the stems into small pieces, and slice the leaves. Keep the leaves and stems separate.
-Add approx 1 tablespoon extra virgin olive oil to a large saucepan over medium heat and cook the Swiss chard stems and garlic for a few minutes to sweat.
-Add cilantro stems, stock, Parmigiano Reggiano rind, sea salt and cracked pepper to taste. Stir and bring to boil.
-Lower the heat slightly and simmer for approximately 5 mins.
-Add the frozen peas and return soup to boiling.
-Lower heat and add Swiss chard leaves.
-Simmer for 5 minutes until the peas are cooked and the leaves are tender.
-Remove from heat adding cilantro and fresh grated Parmigiano Reggiano.
-Remove rind, and add soup to blender or food processor. Blend to a creamy consistency.
Return to pot on simmer for just a few minutes, stir, and serve.
(Optional)
Roasting Garbanzo Beans,
Be sure to drain, rinse and pat dry well. Line a sheet pan with parchment paper and add the beans. Toss with a tablespoon of high quality extra virgin olive oil for best flavor and health benefits, along with 1 tablespoon of za’atar and sea salt to taste.
Roast at 400 degrees for 25- 40 mins.
Serving Suggestions
Serve this healthy warm soup in bowls with a generous pour of a high quality extra virgin olive oil, sprinkle with roasted garbanzo beans and sea salt flakes to taste.