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Another great recipe from Bill Telepan!
For the soup:
1/4 minced small yellow onion
1 clove garlic, minced
220g chickpeas, soaked overnight
8 cups vegetable stock
3/4 cup small diced celery (chick pea size dice)
3/4 cup small diced leek, washed thoroughly etc.
3/4 cup small diced carrot
400g tomatoes (or one large can), diced
Roughly chopped 1 bunch swiss chard
Extra-virgin olive oil
Salt and pepper
For the rosemary croutons
3 to 4 thin-sliced sourdough bread or ciabatta
1 teaspoon chopped rosemary
2 tablespoons extra-virgin olive oil
What to do:
Heat oil over low heat, add onion and garlic, sweat until tender about 7 minutes. Add tomato cook for 5 minutes.
Add the chickpeas and stock, cook until tender, about 30 minutes.
In another pot heat extra-virgin olive oil. Add celery and carrot, a few pinches of salt and cook over medium heat covered for about 5 minutes until still crunchy and half cooked.
Add leeks until tender, about 4 more minutes.
To prepare the croutons, preheat the oven to 350ºF. Mix the rosemary with the olive oil. Place bread on a sheet pan and drizzle with rosemary oil. Season with salt & place in oven until completely crispy, about 10-15 minutes.
When chickpeas are tender purée half chickpeas with stock in blender. Combine puree, vegetables and remaining chickpeas. Add chard & bring to a boil and simmer for 10 minutes. Season.
If soup is too thick thin with a little stock. Serve garnished with rosemary croutons and drizzle of extra virgin olive oil.
Bill Telepan is the Executive Chef of Wellness in the Schools (WITS), a national non-profit that partners with public schools to inspire healthy eating and physical activity as a way of life. The founder and executive director Nancy Easton, is really a "woman to watch" and with Bill, is working to help schools across the country become healthier places for students to learn and grow.
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