North African Chard Soup

Prep: 15 minutes Cook: 25 minutes


Here is another wonderful recipe that makes use of all the chard I have in my garden. Serve this in a bowl with some whole grain bread on the side.


  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 5 tbsp tomato paste
  • 1 cup cooked garbanzo beans
  • 3/4 cup frozen lima beans
  • 1/2 cup whole wheat spaghetti, broken into pieces
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 6 cups coarsely chopped Swiss chard leaves
  • 1/4 cup fresh chopped parsley


Place the onion, celery and garlic in a large soup pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, until onions have softened slightly. Mix the tomato paste into the remaining broth and whisk until well combined. Add to the pot along with the garbanzos, lima beans, pasta and spices. Mix well, bring to a boil, reduce heat and cook for about 5 minutes. Add the chard and continue to cook until chard is tender, about 10 minutes. Stir in the parsley and let rest for 1-2 minutes before serving.