A nice, hearty soup that reheated well, allowing for lovely hot lunches at the office.
You know I try to give you recipes that allow for you to incorporate more home-cooking into your daily routine, and I try to include recipes that require relatively little prep time. This soup doesn't need much actual prep time, in terms of standing at a kitchen counter and using a knife. But, I highly recommend using dried chickpeas, instead of chickpeas out of a can. It really is a difference you can taste. If you believe me, then you will need to "start" the soup the night before. Simply soak 1/2 - 3/4 c chickpeas in water to cover overnight. Drain. Then, cover with water again and boil for about 90 minutes. That's it -- that's all the effort it takes. But, it will make a world of difference in the taste of the chickpeas.
Chickpea, Chard and Lima Bean Soup
Gourmet Magazine, February 1997
1 bunch Swiss chard
1 medium onion, chopped
2 ribs celery, chopped
2 T olive oil
1 1/2 c chickpeas, cooked
1 1/2 c lima beans, cooked
8 c water
2 c stock
2/3 c orzo
Trim chard. Slice stems thin. Chop leaves coarsely.
In a stockpot, heat oil over moderate heat. Add chard stems, onion and celery and cook until onion softens. Add chickpeas, lima beans, water and stock. Simmer, partially covered, 10 minutes. Stir in orzo and simemr, uncovered, until tender, about 10 minutes. Stir in chard leaves and simmer about 5 minutes. Salt to taste.