Swiss Chard and Chickpea Minestrone Recipe (2024)

this is so incredibly delicious...and feels like you're eating health and vitamins with every mouthful! I used homemade chicken broth (made from an organic roast bird cooked earlier in the week), cavolo nero instead of swiss chard, and orzo instead of macaroni. Taste #5 Bomba tomato paste makes a difference, too- gave the minestrone a deeply savoury umami lift along with the parmesan at the end.

3 ounces thinly sliced pancetta, coarsely chopped. Cook with onions, carrots, and celery.1 small can tomato sauce2 large cans chicken soup broth to replace water.1 russet potato, peeled and cubed. Add when add chickpeas.

start with pancetta

This soup is really good - but I you definitely need to quadruple the tomato paste, use broth and double the herbs.

Seems like it definitely needs more than just this small amount of tomato paste - I added a small can of sauce. Stock instead of water.

Really good. I used frozen Kale because I had it on hand and some leftover dried Asian noodles. Will definitely make again. I did use twicde the amount of tomato paste as other sauggested, though I can see that crushed tomatoes would be good as well.

Eating it right now and so delicious on a cold winter's day! I do not like to waste the swiss chard stems and I forgot to add them with the onions. So I choped themsauteed them separately while the soup was on 30 min simmer and I added them with the swiss chard. It is a bright fragrant and tasty soup!

Just made this. Really simple and delicious hardy soup. I chopped up the chard stems and cooked with the veggies. Cooked the veggies a bit longer in the beginning before adding the tomato paste, and a little white wine to deglaze. Followed the rest as is. Good healthy food for the next few days.

Made it and loved it. However I have a bone to pick with the Yield: in our house of 2 adults and one toddler, this was MAYBE 4 servings. Nowhere near 6-8 as stated.

12/25/23Tripled the beans. (Used white beans)Used celery leaves instead of parsley in bouquet garni

I've been making this weekly. I make it in my instant pot and use dried beans. Soaked Cannelinnis are 15 minutes. Quick release and add a can of tomatoes, a medium Yukon gold potato, and maybe some pasta. Perfect for lunches for the week.

Doubled recipe. Chicken and beef stock. Farro and used more paste. Amazing

I thought that the water base may make this too bland so substituted chicken stock. Also, added some cayenne pepper sauce at the end to spice things up a bit. Substituted cut up potatoes for the pasta. Delish. About 5 meals.

For vegans: like others said, use more tomato paste by double or triple, a little hot sauce is nice & something to compensate for not using the cheese. Experimented with adding vegan tzatziki and it was delish. Did not try Nootch but will next time.

I regularly cook this as it’s delicious and simple to make. I wouldn’t change a single thing about this recipe and, do serve in a wide rimmed flat bowl. It makes a difference to how the chard settles and the Parmesan shavings.

This turned out well. I made some additions based on previous comments: Added pancetta, used a whole can of tomato paste that cooked a bit before adding the liquids.I used chicken broth -- just one quart. Also a 1/2 tsp of chili flakes.

In the absence of tomato paste, I added a couple fresh tomatoes that I blanched in hot water, peeled, seeded, then chopped. Lovely taste and texture!

Very good recipe as written, but I think I’d prefer a thicker soup. Next time, I’ll add more tomato paste and maybe green beans. This time, I doubled the recipe and used some kidney beans with the chickpeas, then served with olive oil rubbed crostini. Big hit.

Easy & delicious pantry-staple supper. I used 3 Tbsp tomato paste, tossed in my own herb mixture, and used potatoes instead of pasta. Would prepare it the exact same way again!

Good and easy. Used one quart of vegey stock plus water. Use more tomato paste. Threw in parsley sprigs, dried thyme. bay leaf and a rind. no bouquet Garni.

Really good. I used frozen Kale because I had it on hand and some leftover dried Asian noodles. Will definitely make again. I did use twicde the amount of tomato paste as other sauggested, though I can see that crushed tomatoes would be good as well.