Tomato-Chickpea Soup with Rice and Swiss Chard

Ingredients

• 5 teaspoons extra-virgin olive oil
• 1 small yellow onion, diced
• 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped
• 2 medium cloves garlic, minced
• 1 can crushed tomatoes
• Kosher salt
• 2 cups low-sodium vegetable stock
• 1 can chickpeas, drained and rinsed
• 1/2 cup basmati rice, cooked according to package directions
• Freshly ground black pepper

Directions

1. Warm 3 teaspoons oil in a medium pot set over medium heat. Add the onions and chard stems, saving the leaves for later, and cook until the onions look translucent and the stems have softened, about 5 minutes. Stir in the garlic and cook until it smells fragrant, about 1 minute. Pour in the tomatoes and add a sprinkle of salt. Cook for 2 minutes, then stir in the stock. Bring the pot to a boil, lower the heat to a simmer, and cook until the soup has reduced a little, about 10 minutes. Keep it warm.
2. In a large sauté pan, heat the remaining 2 teaspoons oil over high heat until it is hot and shimmering. Add the chickpeas, season with salt, and cook over medium-high heat until they are browned and crisp, about 3 minutes. Transfer them to a paper towel to drain, then stir them into the soup with the rice.
3. Add the chard leaves to the soup over medium-high heat in batches, letting each addition wilt and soften before adding the next. Simmer for 1 minute so everything heats through, then season with salt and pepper. Cool the soup before transferring it to an airtight container for the next day, or freeze it for later.