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Winter Vegetable Soup with Swiss Chard, Lentils, and Chickpeas

Winter Vegetable Soup with Swiss Chard, Lentils, and Chickpeas

Soups

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp olive oil
1 onion diced
3 carrot diced
3 stalks celery diced
2 cloves garlic minced
5 chard Swiss or rainbow; colorful stems removed and chopped, and leaves roughly chopped, divided
1 cup squash, butternut cubes
1/2 tsp thyme dried
1/2 tsp oregano dried
1/2 tsp salt sea
1/2 tsp pepper black
1/2 cup lentils, green
1 15 oz can tomatoes diced, with juice
15 15 oz can chickpeas drained and rinsed
5 cups vegetable broth organic
1/2 cup parmesan cheese shaved; for serving (omit if vegan)

Instructions

Add olive oil to a large pot over medium heat. Add onion, carrots, celery, and garlic and sauté for 5-8 minutes, or until softened. Add swiss chard stems, butternut squash cubes, dried herbs, salt, and pepper. Stir to coat in oil and spices and cook for 1 minute.
Add the remainder of the ingredients (except for swiss chard leaves and parmesan cheese) to pot.
Bring mixture to a boil, cover, reduce heat, and cook for 20-25 minutes, or until butternut squash is tender and lentils are cooked.
Stir in swiss chard leaves and cook until just wilted, about 1-2 minutes.
Divide into bowls and garnish with parmesan cheese, if desired. Enjoy!