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Cetona, Province of Siena, Italy
Extra virgin olive oil producer, cook, recipe writer, pop-up restaurant caterer, insiders tours

Wednesday, 9 February 2011

Chick pea & Swiss Chard soup

Feeds 4

olive oil
1 onion
1 carrot
1 stick celery
half bunch swiss chard
1 potato
250 g dried chickpeas (soak overnight)
tomato puree

Gently fry chopped onion, carrot & celery in olive oil.  Add swiss chard chopped quite finely and cubed potato, coat in oil mix & let sweat for a bit over low heat.  Cover all the veg in water & bring to boil.  Add half the chickpeas mashed (use a vegetable mouli if you have one), and the tomato puree and salt, cook for 30 minutes.  Add in rest of the chickpeas whole, cook a further 5 minutes. Leave to sit for a couple of hours for flavours to fuse before serving warm with toast.

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