Ingredients
- 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)
Directions
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.