Chard and Chickpea Soup

I was super busy on a Sunday and was seeking an easy and filling soup to make that evening when I came across the Quick and Easy Chard and Chickpea Soup in Living Candida Free by Ricki heller and Andrea Nakayama. It's a simple brothy soup flavored with tomatoes and onions. The heartiness comes from the chickpeas and chard. You will find it simple and satisfying.

Chard and Chickpea Soup
6 servings

Ingredients

• 1 Tbsp virgin coconut oil or extra-virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 bunch chard, stems removed and chopped, leaves shredded
• 4 cups vegetable broth or stock
• 3 cups canned diced tomatoes
• 2 cups cooked chickpeas, drained
• 1 tsp dried oregano
• 2 tsp dried basil or 1/4 cup fresh
• 1/2 tsp onion salt
• 1/4 cup fresh parsley, chopped
• 1/2 tsp fine sea salt, to taste
• 1 tsp freshly squeezed lemon juice

Instructions
In a large pot, heat the oil over medium heat and add the onion and garlic. Saute until the onion is translucent, for about 8 minutes. Add the remaining ingredients, except the lemon juice, and bring to a light boil. Lower the heat to a simmer, cover, and simmer until all the vegetables are soft and the flavors are well combined, for about 30 minutes. Add the lemon juice; stir and adjust the seasonings. Serve. May be frozen.