Chickpea Soup with Swiss Chard
Since a red wine would accent the Swiss chard's bitterness, try a full-bodied Tocai Friulano. Its nutty flavor will mirror that of the chickpeas.
I have made this a few times and we always love it . I actually use more veggies and add more broth . I was wondering since the pasta elbows are actually being cooked for almost 20 minutes if they can be added later in the recipe ? ( they are falling part ) OTHERWISE I love it , we are vegan and gluten free so after it sits for a few minutes I top it with some nutritional yeastRead More
This is the second time I've made this soup - it is delicious. A little Parmesan is a perfect touch. Thank you for this recipe. Do you think that it would freeze well?Read More