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Tomato Soup with Chickpeas, Chard, and Harissa
From: Hip Kosher
Servings: 4–6 servings
Instructions
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1
Wash and drain the chard and discard any thick stems.
2
Tear the chard into pieces and set aside.
3
Heat the olive oil in a soup pot over medium heat.
4
Add the onion and celery and cook for 3– or until the vegetables have softened.
5
Add the garlic and cook briefly.
6
Add the tomato paste and stir it into the vegetables.
7
Add the stock, 1 cup water, tomatoes, and parsley.
8
Break up the tomatoes with a wooden or other long-handled spoon.
9
Bring to a boil, lower the heat and simmer for .
10
Add the pasta and chard and cook for .
11
Add the chickpeas and harissa to taste (begin with 1/2 teaspoon).
12
Stir and simmer for or until the pasta is tender.
13
Season to taste with salt and pepper.
14
Makes 4–6 servings.
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