Ingredients
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2 tbsp olive oil
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1/2 cup diced onions
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1/2 cup diced carrots
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1 tbsp minced garlic
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1 bunch Swiss chard
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1 (15 oz) can chickpeas
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4 cups low-sodium vegetable stock
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2 tsp Italian seasoning
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4 oz ditalini pasta
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1/4 cup grated Parmesan cheese
Steps
1
In a large pot, heat the oil on medium. Add the onions and carrots and cook 5 min., stirring occasionally. Add the garlic and cook 1 min., stirring often.
2
Meanwhile, trim and chop the chard. Drain and rinse the chickpeas. To the pot, add the stock and 5 cups water. Season with Italian seasoning, salt, and pepper. Heat to boiling on high.
3
To the pot, add the ditalini, chickpeas, and chard. Reduce heat and simmer 10–12 min., until ditalini is tender, stirring occasionally. Serve topped with Parmesan.
