This simple miso swiss chard soup gives your body a healthy dose of alkalinizing greens along with a spicy kick!
Heat the olive oil in a soup pot over medium. Add the onion and cook, stirring, for 5 minutes or until softening but not brown. Add the minced garlic and cook for another 30 seconds.
Add in the broth and water and bring to a boil. Reduce heat to medium and add the greens, chickpeas, and crushed red pepper. Cook for about 5 minutes until the greens are cooked/softened/wilted.
Remove the pot from the heat. Take a few tablespoons of broth and add to a small bowl. Allow broth to cool for a few minutes, then add the miso and whisk/stir until well mixed. Add the broth/miso mixture back into the soup pot and gently stir to combine.
Top with green onions and serve!