Chickpea, Tomato, and Chard Soup

I had a really bad night.  Today, all I wanted was easy, comforting food that combatted my tiredness and the falling snow outside.

This has a very similar flavor to minestrone--you could easily toss in some pasta, if you like.

Also, I've been trying to work on my food photos.  So there are a few "finished presentation" ones at the end :P.

Ingredients:

1 T. olive oil
1 onion, chopped
1 large red bell pepper, or 2 small ones, chopped
2 stalks of celery, chopped
1 large carrot, or 2 medium, chopped
2 cans of chickpeas (or any other preferred beans), rinsed and drained
2 28-oz. cans whole or diced tomatoes
1 t. oregano
1 bay leaf
1/2 t. red pepper flakes
4 cups low-sodium chicken or vegetable (if you want it to be vegan) broth
1 bunch Swiss chard or kale, roughly chopped
Salt & pepper to taste

Instructions:

Heat oil in a large pot over medium heat.  Add in the onion, celery, carrots, bell pepper, and chard stems (if using).  Cook for 10-15 minutes, until cooked through and tender.

Add in the chickpeas and tomatoes, bringing to a simmer.  Squash the tomatoes against the side of the pan as they cook, if using whole.  Add in spices/herbs.  Cook for about 5 minutes.

Add in the broth and bring to a simmer again.  Allow to cook for 10 more minutes.

Toss in the chard leaves, and cook until tender.  Season to taste.

Serve!