That's what I need to do. I need to jump off and take time to relax, put my feet up, enjoy the little things in life.
Life is too short to not enjoy every minute of it. I need to enjoy my boys while they're still at home. In the blink of an eye they'll be in college and I'll have an empty nest. I don't want to think about that right now. That's a thought that frightens me!
So let's instead think about this amazing one pot wonder of a soup that I made today. Five simple ingredients. So fresh and warm and yummy. Thanks Food & Wine for sharing this lovely recipe with me. I will be making it again and again and again.
This could also be a great vegetarian dish, just substitute vegetable broth for the chicken broth.
6 cups low-sodium chicken broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch rind
(2) 15-ounce cans chickpeas, drained
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch ribbons
1/4 cup sun dried tomato pesto
Kosher salt and freshly ground
In a large pot, bring the broth to a simmer with the cheese rind and the chickpeas. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind. Add the Swiss chard and simmer until wilted, about 4 minutes.
Remove from the heat and stir in the sun dried tomato pesto. Season the soup with salt and pepper. Ladle into bowls and sprinkle with the grated cheese. If desired, garnish each bowl with a spoonful of additional pesto and serve.
Recipe Courtesy of Food & Wine Magazine