Recipe - Chick-Pea Chard And Lima Bean Soup

1 bn Swiss chard; (about 1
pound), washed
1 md Onion; chopped
2 Celery ribs; chopped
2 tablespoon Olive oil
1 One half cup Cooked dried chickpeas or
rinsed and drained canned
chickpeas; (about one
15ounce can)
1 One half cup Cooked dried lima beans or
rinsed and drained canned
lima beans; (about one
15ounce can)
8 cup Water
2 cup Chicken broth
2/3 cup Orzo; (riceshaped pasta)

ACCOMPANIMENT
Harissa; (North African hot
spice paste)

Cut stems and center ribs away from chard leaves. Slice stems and center
ribs thin. Chop leaves coarse and reserve.

In a 6quart heavy saucepan cook chard stems and ribs, onion, celery in oil
over moderately low heat, stirring occasionally, until onion is softened.
Add chickpeas, lima beans, water, and broth and simmer, partially covered,
10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally,
until orzo is tender, about 10 minutes. Stir in reserved chard leaves and
simmer until leaves are tender, about 5 minutes. Stir in salt to taste.

Serve soup with harissa to taste.

Makes about 12 cups; serves 6 as a main course.

Gourmet February 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998