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

Top-quality jarred pesto is the key to this soup, contributing a lovely, herby nuttiness. Simmering the soup with a Parmigiano-Reggiano rind adds even more flavor complexity.


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  • Total Time:
  • Servings: 4

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  • 6 cups low-sodium chicken broth
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind
  • Two 15-ounce cans chickpeas, drained
  • 1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons
  • 1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
  • Kosher salt and freshly ground pepper

How to make this recipe

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

  2. 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. Garnish each bowl with a dollop of the remaining pesto and serve.

Suggested Pairing

Spicy, medium-bodied Tuscan red.

Contributed By Photo © Yunhee Kim Published April 2009

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