Chickpea Soup with Rosemary Croutons and Swiss Chard | James Beard Foundation

Name: Chickpea Soup with Rosemary Croutons and Swiss Chard | James Beard Foundation
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 of a small yellow onion , minced; 1 clove garlic, minced; One 14-ounce can tomatoes, drained, squeezed by hand in a strainer, and roughly chopped; 1/2 pound chickpeas, soaked overnight; 8 cups chicken stock; 3/4 cup finely diced celery (chickpea-size dice); 3/4 cup finely diced carrots; 3/4 cup finely diced leeks; 1 bunch (10 ounces) Swiss chard , stems removed and roughly chopped; Salt and pepper; 1 teaspoon chopped rosemary; 3 to 4 thin slices sourdough bread or Ciabatta

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As the executive chef of Wellness in the Schools, Bill Telepan has been revamping public school cafeterias across New York City for nearly a decade. Here he shares one of his WITS Café Day recipes,...

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Ingredients

2 tablespoons extra virgin olive oil
1/4 of a small yellow onion , minced
1 clove garlic, minced
One 14-ounce can tomatoes, drained, squeezed by hand in a strainer, and roughly chopped
1/2 pound chickpeas, soaked overnight
8 cups chicken stock
3/4 cup finely diced celery (chickpea-size dice)
3/4 cup finely diced carrots
3/4 cup finely diced leeks
1 bunch (10 ounces) Swiss chard , stems removed and roughly chopped
Salt and pepper
1 teaspoon chopped rosemary
3 to 4 thin slices sourdough bread or Ciabatta