After a busy summer, I’m looking forward to autumn – and yes, even winter. Bring it on, cold and blustery weather! I’m ready for rainy days where I have the perfect excuse to stay home with a good book. I want to have nothing more pressing to do than search for seemingly identical pieces to complete a puzzle in front of the fireplace, while snow falls and drifts up to the windows.
And eat soup. Bowls of steaming, hearty soup loaded with vegetables and beans, topped with cheese, and finished with a drizzle of oil. In fall and winter, I like soups that are more stew-like. The kind that’s a meal. This kind you eat, not drink.
My husband, Carnivorous Maximus, will tell you this soup is great with chunks of beef in it.
Make it Vegan!
It’s super easy to make this a satisfying vegan dish by eliminating the Parmesan cheese. Substitute one tablespoon (or more, to taste) nutritional yeast.
Italian Chickpea Stew with Swiss Chard
- 1 poblano pepper
- 2 red bell peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 small yellow onion, coarsely diced
- 3 scallions, green and white parts thinly sliced
- 2 cups coarsely chopped cauliflower
- 1 tablespoon minced garlic
- 2 teaspoon kosher salt
- 1/4 teaspoon dried red pepper flakes
- 4 cups vegetable broth
- 2 1-inch hunks Parmesan rind
- 1 cup stewed tomatoes
- 2 cups cooked chickpeas
- 2 tablespoons fresh oregano
- 2 tablespoons basil pesto
- 2 cups thinly sliced Swiss chard
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese
- Line a baking sheet with foil or parchment paper, and place the pepper on it. Slide under the broiler, and broil until the skins are lightly charred, and peppers soft. Turn as needed to char all surfaces. Place in a container for 10 minutes, peel, seed, and coarsely chop.
- Heat the olive oil in a heavy bottom pot - I use my Creuset. Add the onion and scallions until softened and starting to brown, about 10 minutes. Add the cauliflower, garlic, salt, and red pepper flakes. Sauté for another 10 minutes.
- Pour in the vegetable broth, Parmesan rind, and stewed tomatoes. Simmer for 20 minutes to concentrate the flavors.
- Add the chickpeas, roasted peppers, oregano, and pesto, and continue to simmer until the chickpeas are warmed through, about 5 minutes. Stir in the Swiss chard and simmer until completely wilted. Stir in the balsamic vinegar.
- Serve piping hot with Parmesan cheese and additional pesto.
Today, we’re kicking off #FallFest with the Food Network on their blog, FN Dish, with soup. If you’re hunting for great soup recipes like I am, go check these out! And please visit the Food Network Pinterest page – there’s some amazing food there!
The Lemon Bowl: Slow Cooker Chicken Pho
A Mind “Full” Mom: Healing Chicken Soup
In Jennie’s Kitchen: Roasted Butternut Squash Soup with Coconut & Lime
Foodtastic Mom: Slow-Cooker Squash Soup
Hey Grill Hey: Smoke Roasted Tomato Soup with Basil Cream
Devour: 4 One-Pot Soups, Because Who Has Time to Do the Dishes?
Elephants and the Coconut Trees: Sweet Corn Soup
Creative Culinary: Roasted Poblano Pepper and Corn Soup
Healthy Eats: How to Transform Summer Tomatoes into Comforting Fall Soups
The Mom 100: Thai Chicken Noodle Soup
The Fed Up Foodie: Mom’s Chicken Gumbo Soup
The Wimpy Vegetarian: Italian Chickpea Stew with Swiss Chard
Taste with the Eyes: Michel Richard’s Asian Bistro Soup with Shrimp
FN Dish: The Very First Soup Recipes You Should Be Making This Fall