Sunday, January 31, 2010
Chickpeas & Swiss Chard in Sun Dried Tomato Broth
Well, after the success of January's Soup of the Month (and with lots of cold days still to come), I wanted to share the recipe with everyone. This is one of the easiest soups we make at the cafe and ironically also one of the most requested. Any good quality sun dried tomato pesto will do, and the parmesan rind gives a remarkable depth of flavor. Don't be afraid to mix in some additional protein (chicken, etc) or experiment with the many different winter greens currently available (kale, rainbow chard, etc). Let me know how it works for you!