Chard Pesto and Chicken Chickpea Soup
This soup uses one bunch of fresh green chard to make two recipes in one. The chard leaves make a bright and versatile pesto, and the stems serve as a surprising substitute for celery to create a rich, full-bodied stock. When combined they create a healthy, quick lunch or hearty weekend dinner.
Ingredients
For the pesto
- 6 leaves of Josie’s Organics green chard, washed and dried (reserve stems for soup)
- 5 cloves garlic, peeled
- ½ cup fresh parmesan, grated
- 1 teaspoon fresh lemon juice
- 2 Tablespoons olive oil
- ¼ teaspoon sea salt
For the soup
- ½ store-bought rotisserie chicken, skin removed, white and dark meat shredded with a fork (about 3 cups)
- 3 Tablespoons olive oil
- 1 medium sweet onion, chopped
- 6 Josie’s Organics chard stems, plus remaining stems from pesto preparation, chopped (about 1 cup)
- 1 15 oz. can chickpeas, drained and rinsed
- 3 medium carrots, thinly sliced
- 6 cups low sodium chicken stock
- 1½ teaspoons sea salt
- Fresh black pepper to taste
- Remaining Josie’s Organics chard leaves, sliced ¼-inch thick
Serves 6
Directions
For the pesto
Place chard leaves, garlic and parmesan in a food processor, using the steel blade. Pulse together until a paste is formed. Add lemon juice. With processor on low, slowly stream in olive oil. Scrape the sides with a rubber spatula. Pulse again until oil is fully incorporated and pesto is creamy. Season with salt.
For the soup
Heat olive oil in a Dutch oven or stockpot on medium-high heat. Add onion and chard stems and cook until soft and translucent, 5-7 minutes. Add chickpeas and stir in ⅓ cup pesto. Cook 3-4 minutes to release flavor of the pesto. Fold in carrots and chicken, and pour in chicken stock. Add salt and pepper. Cover. Bring to a boil. Turn down the heat to medium and simmer 20-25 minutes. Stir in chard leaves and remove from heat. Let sit 5-7 minutes until chard is wilted yet still bright green. Serve. Garnish with grated parmesan.
Dress it Up
For a nice accompaniment to the soup, slice crusty bread about ½-inch thick and slather with some of the chard pesto. Arrange on a baking sheet and place under the broiler 3-4 minutes until bubbly and brown. Serve immediately.