Susan's Healthy Swiss Chard Artichoke Soup

Makes about 9 cups

As always, I urge you to seek out local and organic ingredients; they really do make a difference. Canned organic garbanzo beans are a versatile pantry staple that add richness and a nutty flavor, as well as protein and fiber to this soup. I toss them into all kinds of things and buy them by the case.

2 to 3 Tablespoons extra-virgin olive oil
1 pound yellow onions (about 2 medium), peeled and coarsely chopped
4 to 6 large cloves garlic, peeled and chopped
1 14-ounce can artichoke hearts in water (about 8 hearts), drained and rinsed (frozen would probably work, too)
1 15-ounce can organic garbanzo beans, drained and rinsed
4 cups organic chicken stock, preferably homemade
1 teaspoon Worcestershire sauce
1 bunch Swiss chard (about 1 pound), leaves and stalks separated and both chopped into pieces (save a few stalks for garnish if desired)
1 to 1½ cups organic milk
Salt and pepper to taste

Optional garnishes:
Freshly grated Pecorino Romano or Parmesan cheese
Thin slices of Cheddar or Monterey Jack cheese
Sour cream or yogurt
Chopped chives or scallions
Swiss chard stalks

Heat 2 Tablespoons of olive oil in a large pot on medium heat, then add the onions and Swiss chard stems. Stir to coat with oil, cover, and cook until soft and starting to brown, stirring frequently, about 8 to 10 minutes.

Add another Tablespoon of olive oil or splash of water to soak up any flavorful brown bits sticking to the pot.

Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, 2 to 3 minutes. Add the artichokes, garbanzo beans, chicken stock, Worcestershire sauce, and Swiss chard leaves and stir to combine. It may seem like you're trying to fit way too much Swiss chard in the pot, but it will quickly cook down.

Cover and bring to a boil, then simmer, stirring occasionally, with the lid barely cracked for 30 to 40 minutes. Stir in 1 cup of the milk, adding up to 1/2 cup more if you prefer a thinner soup.

Purée with an immersion hand blender, or transfer in batches to a counter top blender and very carefully purée, then return to the pot.

Salt and pepper to taste and serve hot, garnished however you like. This soup tastes even more flavorful the next day, and it also freezes beautifully.

Recipe source: FarmgirlFare.com