With Friday Foodie Fix approaching rather fast, like tomorrow, I decided tonight I would cook up the Swiss Chard. As I started pulling it out of the refrigerator I grabbed some pancetta, garlic, leeks and a yellow onion. I thought the pork and the onions would add great flavor to the soup. This was a another quick meal that tasted great and gave me lots of leftovers. Now this can easily be made with not pancetta making it a vegan soup.
1 large bunch of swiss chard rough chopped (approximately 8 large leaves)
2 leeks cut in half and sliced
1 yellow onion diced
2 cloves of garlic diced
1 package of pancetta
1 15 oz can garbanzo beans
1 qt vegetable stock
1 bay leaf
1 tsp Bouquet Garni from Penzeys Spices
1-2 tsp dried jalapeno from Penzeys Spices, can use fresh
Dice the pancetta and cook on medium high heat in a soup pot. I use a porcelain cast iron pot from Le Creuset. Cook until it starts to crisp, add in the garlic for just a minute, then remove from the pan. Use the oil left behind to cook the onions. When they are starting to brown add in the swiss chard and let it wilt down. Add in the beans, stock, seasonings and bring to a boil. Turn it down to a simmer for 10-20 minutes.
This would be a great soup to serve up with some fresh bread. I didn’t have any so I paired it with potato chips. I’m sure you’ll find something wonderful to pair this soup with too.