Chick-pea, chard, and lima bean soup

1 Servings

Ingredients

Quantity Ingredient
1 bunch Swiss chard; (about 1 pound), washed
1 medium Onion; chopped
2 Celery ribs; chopped
2 tablespoons Olive oil
1½ cup Cooked dried chick-peas or rinsed and drained canned chick-peas; (about one 15-ounce can)
1½ cup Cooked dried lima beans or rinsed and drained canned lima beans; (about one 15-ounce can)
8 cups Water
2 cups Chicken broth
⅔ cup Orzo; (rice-shaped pasta)
Harissa; (North African hot spice paste)

Directions

ACCOMPANIMENT

Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.

In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened.

Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.

Serve soup with harissa to taste.

Makes about 12 cups; serves 6 as a main course.

Gourmet February 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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