Swiss Chard and Chick-Pea Soup


  • 3 Carrots, diced
  • 2 stalks celery, diced
  • 1 cup diced red onion
  • 1 Sprig rosemary, leaves removed from stem and chopped
  • 1 ½ Tbs crushed garlic
  • 6 cups veggie stock
  • 2 cups chopped tomatoes
  • 1 can (15 ounces) chick-peas, drained and rinsed
  • 1 bunch Swiss chard, stems removed and greens roughly chopped (reserve the stems for another use or compost them)


Combine carrots, celery, red onion, rosemary, garlic, and stock in a saucepan.  Bring to a low boil and cook about 10 min.  Add tomatoes, chick-peas, and chard greens.  Simmer another 15 min.  Season with salt and pepper to taste.