Chef Jet Tila teaches us how to properly handle and cook tofu to get it as tender as it is in the restaurants. This soup screams umami, warns the soul and is as easy as it is delicious.
This soup starts off simply -- sliced, Spanish-style chorizo sauteed with onions and garlic until fragrant. Then, add rinsed canned chickpeas, tomatoes, a few spices and chicken broth, and let the whole thing simmer.
While it's packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Mineral-rich Swiss chard is the star of this fiery, restorative soup. Bolstered with hard-boiled eggs, pita chips and Greek yogurt, it's the ideal winter meal.