Roasted Tomato, Chickpea, and Swiss Chard Soup Recipe

Ingredients

• 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
• 3 tablespoons olive oil, plus more as needed
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 4 teaspoons tomato paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 5 fresh basil leaves
• 3 cups water
• 2 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
• 8 ounces Swiss chard, stems removed and leaves cut into 1/4-inch-thick strips (about 2 1/2 cups)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →