Ingredients
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3 tablespoons extra virgin olive oil
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2 small leeks, quartered
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2 stalks celery, diced
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1 medium onion, chopped
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1 1/2 teaspoons salt
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2 garlic cloves, minced
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2 small zucchini, quartered, then sliced
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8 cups water
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1 cup elbow macaroni
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8 cups swiss chard leaves, chopped
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1 (16 ounce) can chickpeas, drained and rinsed
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1 cup frozen green pea, thawed
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fresh ground black pepper
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1/2 cup parmesan cheese, freshly grated
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1/4 cup fresh parsley or 1/4 cup basil, chopped
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1 medium potato, peeled, then diced
Instructions
- In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon). Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes.
- Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.
- Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and pepper.
- Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.