50 Shades of Green Challenge day 16

15 minute chard and tomato broth soup

Grab a bunch of red Swiss chard. Wash and dry it. Chop it all up into 2-3 inch pieces. Take a pan and add a few swirls of olive oil then cook 2 cloves of garlic until fragrant, about 1 minute. Add the chopped chard and stir. Open a 15 oz can of diced tomatoes and add the entire can including juices. Then add enough water or veggie broth to just cover the chard and tomatoes. Summer together for 15 minutes. Add salt and pepper to taste and red pepper flakes for a bit of heat. Toss in a rinsed can of chickpeas and heat through. Ladle into a bowl with a crusty piece of fresh bread and top with Parmesan or nutritional yeast and fresh parsley. Simple, hearty yet flavorful.