Ingredients
- 1 large bunch Swiss chard (about 8 oz.)
- 6 garlic clove s, thinly slice d
- 6 Tbsp. extra-virgin olive oil, divided
- 1/4 cup double-concentrated tomato paste
- 3 Tbsp. unsalted butter, cut into piece s
- 2 tsp. hot smoked Spanish paprika
- 1/4 tsp. crushed red pepper flakes (optional)
- Kosher salt
- 2 15-oz. can schickpeas or white beans, rinsed
- 4 cup slow-sodium vegetable broth
- Freshly ground pepper
- 1 8-10-oz. package Halloumi cheese, patted dry
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. (or more) fresh lemon juice
- Country-style bread (for serving; optional)
Instructions
- Remove ribs and stems from 1 large bunch Swiss chard (about 8 oz.).
- Coarsely chop leaves and set aside.
- Coarsely chop ribs and stems.
- Cook 6 garlic cloves, thinly sliced, and 5 Tbsp. extra virgin olive oil in a large pot over medium heat, swirling occasionally, until garlic is light golden and fragrant, 5 7 minutes.
- Stir in chard ribs and stems and cook until slightly softened, about 1 minute.
- Stir in ¼ cup double concentrated tomato paste, 3 Tbsp. unsalted butter, cut into pieces, 2 tsp. hot smoked Spanish paprika, and ¼ tsp. crushed red pepper flakes (if using), and season generously with kosher salt.
- Cook, stirring, until butter is melted and mixture turns brick red, about 1 minute.
- Add two 15 oz. cans chickpeas or white beans, rinsed, smashing slightly with a spoon to break some open. Pour in 4 cups low sodium vegetable broth, season with freshly ground black pepper, and bring to a simmer. Reduce heat to medium low and cook soup 20 minutes to let flavors meld.
- Meanwhile, grate one 8 10 oz. package Halloumi cheese, patted dry, on the large holes of a box grater.
- Heat remaining 1 Tbsp. extra virgin olive oil in a large cast iron or nonstick skillet over medium high.
- Arrange cheese in pan in a single layer and cook, stirring often, until deep golden brown, about 4 minutes (cheese will release some water at first, but it will cook off).
- Stir in 1 Tbsp. finely grated lemon zest and season with black pepper.
- Transfer cheese crumbles to a plate.
- Stir reserved chard leaves into soup and cook until wilted, about 5 minutes. Stir in 1 Tbsp. fresh lemon juice; season with salt and black pepper. Taste and add more lemon juice if needed.
- Ladle soup into bowls and top with cheese crumbles. Serve with country style bread if desired.
