- 1/4 pound slab bacon, diced (I used country ham, but next time I'd use bacon)
- 1/3 cup extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, crushed
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
- 3 C vegetable stock
- 6 eggs, optional
- 1 3/4 cups cooked chickpeas or 1 can, drained
- 5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
- Freshly ground black pepper
- 1. Start chickpeas in the pressure cooker. Presoak for one minute. Change water, then cook for 21 minutes. Quick release using cold water on the lid. Drain and set aside.
- 2. Place bacon in a heavy 4-quart saucepan. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
- 3.Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 3 cups water and 3 cups of vegetable stock. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
- 4.Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
- 5.Add chickpeas, and chard leaves. Bring to a simmer, and cook about 2-5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, fry or poach them and add one to each bowl.
- ** I liked the soup more than my family did. You can see my broth is a bit red due to the type of chard I used.