Thursday, March 5, 2009

Chickpea, Chard & Potato Soup with Rosemary & Lemon

Made a delicious soup tonight after my workout (pat! pat!) It was so good. :) Had it with half a crusty roll left over from last night (with a little bit of light butter). mmmmm...

On our Tuesday library run, one of the cookbooks I picked up was one I preordered : In the Kitchen with Anna. It's a lovely book with stories behind each recipe, techniques and a description of the taste. It also has a number of recipes I want to try. It's funny when I first flipped open it it fell to this recipe (to which I thought "Great! I have chard in my organic box.") and then to a sweet potato recipe with pumpkin seeds (which I also have- no extra shopping! Don't you love that?"). Co-inky-dink!

Anyway, I really love this soup. You should try it. It's 3 points for a bowl. (Recipe to follow)

In exercise news, I actually exercised twice today: I taught step at lunch break AND I had a 20 minute run on my treadmill. I love my Touch and my Nike Ipod program: music helps make me forget my suffering and at the end, Lance Armstrong's voice came on to congratulate me for breaking a personal record. First the man is twittering me all the time, and now this. huh. He must be drawn to my crumbling muffin top (that we athletes naturally boast of), right? ;)

Chickpea, Chard & Potato Soup with Rosemary & Lemon

2 Tbsp oilve oil
1 c diced onion
2 cloves garlic, minced
2 tsp lemon zest
2 tsp finely chopped fresh rosemary
5 c chicken stock (I used a combo of chicken and veg PC organic no fat stock)
6 sliced white mini potatoes
1 can (14oz) chickpeas, drained and rinsed
1/2 bunch Swiss chard
salt & pepper
2 Tbsp lemon juice
3 Tbsp chopped fresh Italian parsley, for garnish (I skipped this)

Heat oil in pot over med heat. Saute onion 5 mins (til translucent). Add garlic, lemon zest and rosemary and stir for a min. Add chicken stock and potatoes, cover pot loosely and bring to simmer. Lower heat and simmer till potatoes are tender, 20 mins. Stir in chickpeas.

Wash chard and separate stems from leaves. Chop stems into 1 in pieces. Add to soup. Simmer 5 mins. Chop leaves and add to soup, now leaving pot uncovered and simmering until chard wilted, about 3 mins. Season to taste.

Before serving stir in lemon juice. Top bowls with chopped parsley. Serves 6.


blendergrl said...

yum! we were planning our garden for this summer and Chard made the list - so I will file this recipe away for my home grown chard!

carla said...

you are KILLING me with the crumbling muffin top reference in the post.
I never hear that phrase anymore without thinking of you.