This is the perfect soup to prepare for those who are sick or those who are just not having a very good day. It does takes about an hour and a half to make but it's worth it. This is a warming, hearty, and simple recipe that turns all your odds and ends of winter vegetables into a giant pot of nourishing soup. You can prep the veggies in order as the soup cooks, and if you don't have any stale bread to add, you can do without — but it does lend the soup a satisfying robustness. Let your kids add their own cheese and a splash of olive oil from a small pitcher: they'll love feeling involved in their dinner.
Ingredients
- 2 tablespoons olive oil, plus additional for drizzling
- 1 medium onion, chopped
- kosher salt
- 1 large bunch chard, washed well
- 2 large garlic cloves, finely chopped
- 1/2 pound potatoes, diced (peel them if you like)
- 1/2 pound carrots, peeled and diced
- 1 small green cabbage, quartered, cored and shredded
- 2 teaspoons sweet paprika
- 1 28-ounce can chopped tomatoes with their liquid
- 2 14-ounce cans of chickpeas with their liquid
- 6 cups water
- 4 or 5 1/2-inch slices of baguette (or the equivalent amount of another crusty bread)
- 1 tablespoon sherry vinegar
- Freshly grated parmesan cheese
Directions
- Heat the olive oil in in a large, heavy soup pot over medium heat.
- Add the onions and 1 teaspoon of salt and sauté, stirring occassionally while you prepare the chard.
- Pull the leaves off the chard stems, finely slice the stems and add them, along with the garlic, to the pot.
- Stack and bunch the leaves, sliver them into fine ribbons, and set them aside.
- Prepare the remaining vegetables in order -- potatoes, carrots, cabbage -- adding each to the pot and continuing to sauté them as you go.
- Add the chard last, and when all the vegetables are wilted in the pot, add the paprika and stir for a minute or so.
- Now add the tomatoes with their liquid, the chickpeas with their liquid, the water, and another 2 teaspoons of salt and turn up the heat. When the pot boils, turn the heat down and simmer the soup gently for 40 minutes.
- Meanwhile, toast the bread in a 350º F oven for 10 minutes, until it is dry to the touch. Tear the bread into small pieces and sprinkle the vinegar over it.
- After the soup has cooked, stir in the bread (reserve some for garnish if you like), turn off the heat, and leave it for 15 minutes.
- Stir again, taste for salt, and serve with a drizzle of olive oil and a grating of fresh parmesan.
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