Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth

Name: Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams chickpeas, drained; 4 servings Kosher salt and freshly ground pepper; 1 liters low-sodium chicken broth; 118 milliliters freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind; 59 milliliters store-bought sun-dried-tomato pesto; 340 grams bunch Swiss chard , stems discarded and leaves cut into 1-inch ribbons

You can never have too many main course recipes, so give Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth a try. One portion of this dish contains approximately 24g of protein, 11g of fat, and a total of 334 calories. This recipe serves 4. It is a good option if you're following a gluten free diet. Head to the store and pick up parmigiano-reggiano cheese, swiss chard, chicken broth, and a few other things to make it today.

Instructions

In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind.

Ingredients you will need

Chickpeas

Cheese

Broth

Beef

Soup

Equipment you will use

Pot

Add the Swiss chard and simmer until wilted, about 4 minutes.

Ingredients you will need

Swiss Chard

Remove from the heat and stir in 1/4 cup of the sun-dried-tomato pesto. Season the soup with salt and pepper. Ladle into bowls and sprinkle with the grated cheese.

Ingredients you will need

Salt And Pepper