Chickpea and Swiss Chard Soup

From Weight Watchers Cook it Quick!

4 servings

4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary

1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.