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Chickpea Soup

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

3

Celery from the heart, small ribs

2

Carrots

2 15 1/2 ounce cans

Chickpeas

2

large cloves Garlic

1

Jalapeno chile pepper

1

Onion, large

1

Red or white onions

3 tbsp

Rosemary

1

bunch Swiss chard or tuscan kale

1 28 ounce can

Tomatoes, whole

4 cups

Chicken or vegetable stock

1

Salt and pepper

1

Sea salt, Flaky

3 tbsp

Olive oil

4

slices Italian or peasant bread, crusty

1

Parmigiano-reggiano cheese, Grated