- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, cut into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 packet red pepper flakes
- 1 tablespoon rosemary, minced
- 1 (28 oz) can tomatoes, hand crushed
- 2 cans chickpeas, drained and rinsed
- 5 cups homemade vegetable broth
- 1 parmesan rind
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup ditalini or other small pasta
- 1 head Swiss chard, chopped
- Salt and pepper
- 3 cloves garlic
- 1/4 cup parsley leaves
- 2 tablespoon chopped chives
- 1 lemon, juice and zest
- 1 tablespoon olive oil
- Heat the oil in a large soup pot over medium heat. Add the onion, carrot and celery, season with salt, pepper and red pepper flakes and cook for 5-7 minutes. Stir in the garlic, rosemary and thyme leaves, and cook for 3-4 minutes. Stir in the canned tomatoes with their juice, chickpeas, parmesan rind and bay leaf. Drop the stock (A.K.A. add the vegetable broth). Bring to a boil then reduce heat to simmer for 20 minutes.
- Add the pasta and cook for another 4 minutes. Remove the rind and bay leaf. Add the swiss chard and cook for another 4 minutes or until just wilted. Season with salt and pepper and top with gremolata to serve.
- Mince the garlic with the parsley leaves and chives. Mix with lemon juice, zest, and olive oil in a small bowl. Season with salt and pepper to taste.