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28 may/june 2017 expertadvice FEED YOUR FACE For a nutrient-rich meal, try this Swiss chard and chickpea soup. Chock full of vitamin K —thanks to the hefty dose of green vegetables—this low-calorie dish inspires healthy, radiant skin. Swiss Chard and Chickpea Soup 2 (15-ounce) cans chickpeas, drained and rinsed 4 cups vegetable broth, low-sodium if desired 1 tablespoon olive oil 1 white or yellow onion, diced 1 large carrot, diced 2 ribs celery, diced 3 cloves garlic, diced 3 large tomatoes, diced 1 teaspoon dried rosemary 2 bay leaves 1 small bunch Swiss chard, chopped Freshly grated Parmesan cheese, for topping, if desired Place 1 cup of chickpeas and 1 cup of vegetable broth in a blender. Puree until creamy and smooth, then set aside. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic and sauté until very soft and onions are cooked through, about 10 minutes. Add in the tomatoes and rosemary and cook another 5 minutes, stirring often. Add the bay leaves, remaining vegetable broth, chickpea mixture, remaining chickpeas, and Swiss chard. Reduce heat to medium-low and simmer for 20–30 minutes until Swiss chard is soft and mixture is heated through. Season to taste with salt and freshly ground pepper. Garnish with freshly grated Parmesan cheese, if desired. Swiss Chard and Chickpea Soup Serves