Another recipe from those featured in the book “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce–Third Edition”. It is brought to us from the Madison Area Community Supported Agriculture Coalition (Jones Books, 2004). You’ll find it an invaluable resource for any vegetable you have questions about.
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6
Ingredients:
3 Carrots, diced
2 stalks Celery, diced
1 cup diced Red onion
1 sprig Rosemary, leaves removed from stem and chopped
1 1/2 Tablespoons crushed Garlic
6 cups Vegetable stock
2 cups chopped Tomatoes
1 can (15 ounces) Chick-peas, drained and rinsed
1 bunch Swiss Chard, stems removed and greens roughly chopped (reserve the stems for another use or compost them)
Salt and Pepper
Directions:
1. Combine carrots, celery, red onion, rosemary, garlic and stock in a saucepan.
2. Bring to a low boil and cook for about 10 minutes.
3. Add tomatoes, chick-peas and chard greens. Simmer another 15 minutes.
4. Season with salt and pepper to taste.