Using a stockpot, saute 2 oz thick-cut bacon (cut into matchsticks) in a little olive oil until browned, then remove and set aside. Add 1 chopped onion, 4 cloves minced garlic, 5 sprigs thyme (leaves only), 2-3 minced sage leaves, and ¼ tsp crushed red pepper and sauté for a few minutes. Add 1 bunch chopped swiss chard (here, I used rainbow chard) and saute until slightly wilted. Then add 5 cups chicken stock (we use 1 quart no-salt, 1 cup hot water with 1 tsp Better Than Bouillon), 30 oz canned chick peas (canned and drained), and 15 oz chopped tomatoes (canned with juice). Bring to a boil, then cover and let simmer on medium-low heat for about 30 minutes. Check seasoning, adding a dash each of salt, sugar, and black pepper as needed (see Note below). Return browned bacon to the pot, stir, and let cook for another 5 minutes. Serve with crusty ciabatta bread. This recipe is based on White Bean and Escarole soup by Food Network Kitchens (https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-escarole-soup-12178386) with modifications (chick peas instead of white beans, swiss chard instead of escarole, and bacon instead of prosciutto or pancetta). (Apr. 2013)
Note: For about a year, when we found the soup a little flat, we tried adding 1 Tbsp black olive tapenade. But recently we have found salt, sugar, and black pepper keeps the flavors clean and balanced. (Dec. 2024)
Cooking Adventures 