Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve. In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste. Serve soup with harissa to taste. Makes about 12 cups; serves 6 as a main course. Gourmet February 1997 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (1519g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 69 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1889.8mg||65 %|
|Potassium 306.3mg||8 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 9g|
|Protein 3.7g||5 %|
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Calories per serving: 122
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