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Tomato-Chickpea Soup with Rice and Swiss Chard
http://www.seriouseats.com/recipes/2013/01/lunch-box-tomato-chickp...
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Ingredients
categorized
original
5 teaspoons extra-virgin olive oil
1 small yellow onion, diced (about 3/4 cup)
1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped
2 medium cloves garlic, minced (about 2 teaspoons)
1 (28 ounce) can crushed tomatoes
Kosher salt
2 cups low-sodium vegetable stock
1 (15.5 ounce) can chickpeas, drained and rinsed
1/2 cup basmati rice, cooked according to package directions
Freshly ground black pepper
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Chickpeas
(
1
(15.5 ounce) can
)
Garlic
(
2
medium cloves
)
Rainbow chard
(
1
bunch
)
Tomatoes
(
1
(28 ounce) can
)
Yellow onion, diced (about 3/4 cup), small
(
1
)
Canned Goods
Vegetable stock, low-sodium
(
2
cups
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Kosher salt
(
1
)
Olive oil, extra-virgin
(
5
teaspoons
)
Pasta & Grains
Basmati rice
(
1/2
cup
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,573 recipes
Social Stats
39.8
Rating
1-100
18
Tweets
7
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Shares
0
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Views
11
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Recipe Stats
Published January 30, 2013 (3 weeks ago).
39 people saved this recipe.
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