Simple, fresh, nourishing soup.

• 1 15 oz can chickpeas
• 1 bunch (4 cups) washed, coarsely cut Swiss chard
• 2 cups low-sodium chicken broth
• 1/4 t nutmeg
• 2 T lemon juice
• Peperoncino, small piece (optional)

1. Place washed and chopped Swiss chard in pot along with chicken broth. Bring to a boil and simmer till nearly soft, about 10 minutes.
2. Add chickpeas, nutmeg and peperoncino adding more liquid if needed or to taste.
3. Simmer for 10 minutes.
4. Stir in lemon juice, check for seasoning.
5. Serve with toasted Italian-style bread