Not sure what to do with Swiss chard? This simple soup is one of my favorite garden-to-table meals.
Swiss Chard & Mushroom Soup with Parmesan Broth and White Beans
TIME:
30-40 min
|
SERVES:
5-6 people
HARVEST:
Swiss chard, garlic, onion or leek, mushrooms
| INGREDIENTS |
|---|
| 2 qts. Homemade Vegetable Stock (make ahead) |
| 1 Tbsp. olive oil |
| 3/4 cup onion or leek, diced |
| 2-3 garlic cloves, minced |
| 2 cups Swiss chard, stems removed and chopped |
| 1 1/2 cups mushrooms |
| 1 Tbsp. Italian seasoning |
| 2 Tbsp. Nutritional Yeast (optional) |
| 2 Tbsp. red wine vinegar or fresh lemon juice |
| 1/3 cup parmesan cheese + more for serving |
| 1 can cannelloni beans with juice |
| 1-2 cups cooked white rice |
| Salt to taste |
DIRECTIONS:
- Start by making your homemade vegetable stock ahead of time. I like to make it in the InstantPot using this recipe HERE.
- Wash and chop vegetables and mushrooms.
- To a large saucepan on medium-high heat, add olive oil and sauté onions and garlic for a few minutes, stirring so they do not burn.
- Add chopped Swiss chard and mushrooms. Allow those to wilt slightly, a few minutes. You can add your Italian seasoning here as well, which will help draw out the moisture from the salt in the mixture.
- Add vegetable stock and red wine vinegar. Bring it up to heat, but not necessarily boiling.
- Add the parmesan cheese, the can of beans with juice (why waste it?), and cooked white rice. Cook for 5 more minutes.
- Taste and adjust flavor with salt or more seasoning.
- Serve with parmesan cheese sprinkled on top.
NOTES:
- Leeks are also wonderful in this soup.
- You could use uncooked rice, but this will take longer to cook and the rice will soak up all the broth. You can either add more broth or cook rice seperately.
- This is a great recipe for using up leftover white rice from Chinese takeout.