Ingredients
6cupschickpeas,(three 19 oz cans), drained and rinsed canned
3cupchicken broth,canned, low sodium or homemade stock
3tbspolive oil
1carrot
1onion
1rib celery
4clovesgarlic
1tspdried rosemary
1bay leaf
pinchred pepper flakes,dried
1cuptomatoes in thick puree,canned
½cuptubetti,or other small macaroni
1tspsalt
½lbswiss chard
¼tspfresh ground black pepper
Preparation
Puree half of the chickpeas with 1½ 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 for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the remaining 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 for 5 to 10 more minutes until the chard is tender and the pasta is done.
Remove the bay leaf.
Stir in the black pepper.
If the soup thickens too much on standing, stir in more broth or water.
