This simple but luscious soup has all the basic elements of minestrone: broth, beans, and veggies. If you can find it, erbette chard is delicious to use. It’s sweet and nutty flavor adds a silky texture when cooked. You can even substituted curly kale.
- 1 large bunch of green chard (about 13 ounces)
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- kosher salt and freshly ground pepper
- 1 medium head fennel, diced
- 4 large cloves garlic, minced
- 1 bay leaf
- 8 cups chicken stock (or low-sodium broth)
- 1-1/2 cups diced cooked chicken (preferably thighs)
- 1-1/2 cups cooked chickpeas (one 15-ounce can, rinsed and drained)
- 1 tbsp freshly squeezed lemon juice, more as needed
- 2 tsp chopped fresh marjoram
Strip the stems from the chard and chop the leaves coarsely. Chop the stems and set aside separately from the leaves.
Heat the butter in a Dutch oven or soup pot over medium heat. When hot, add the onion, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the onions start to brown, about 4 minutes. Add the chard stems (if using), fennel, garlic and bay leaf and continue to saute until the fennel starts to soften, about 5 minutes longer.
Stir in the reserved chard leaves and the stock, chicken, chickpeas, and 1 tsp salt and increase the heat to medium-high. Bring just to a boil, then cover the pot partially and reduce to a simmer. Cook gently for 30 minutes.
Remove the pot from the heat and stir in the lemon juice and marjoram. Taste the soup and add more salt, pepper, or lemon juice as desired.
Makes 12 cups
Source: Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabney Gough, Ten Speed Press.
