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Swiss Chard Pasta e Fagioli

This classic Italian soup gets a Swiss chard update, which bulks it up both in flavor and nutrition.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
211 calories per serving


> 2 tbsp olive oil
> 1/2 cup diced onions
> 1/2 cup diced carrots
> 1 tbsp minced garlic
> 1 bunch Swiss chard
> 1 (15 oz) can chickpeas
> 4 cups low-sodium vegetable stock
> 2 tsp Italian seasoning
> 4 oz ditalini pasta
> 1/4 cup grated Parmesan cheese


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.
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.
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.

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