California Backyard Chard Soup
Prep: 30 minutes Cook: 50 minutes
- 8 1/2 cups vegetable broth
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 leek, thinly sliced (white and light green parts only)
- 1/2 tsp garlic, minced
- 2 medium potatoes, peeled and chunked
- 1 1/2 cups green beans, cut in 1 inch pieces
- 2 small zucchini, cut in half lengthwise, then sliced
- 8 cups Swiss chard leaves, chopped
- 1 1/4 cups uncooked medium pasta, such as shells, bow-ties or fusilli
- 15 ounce can garbanzo beans, drained and rinsed
- 15 ounce can cannellini beans, drained and rinsed
- 1 cup frozen green peas
- 1/2 cup Parmesan Cheese Substitute
- 1/4 cup fresh basil, chopped
- freshly ground black pepper to taste
Place 1/2 cup of the vegetable broth in a large soup pot. Add onion, celery, and leeks. Cook, stirring occasionally for 5 minutes, until softened. Add garlic, potato and green beans. Mix well, then add the remaining 8 cups of vegetable broth.
Bring to a boil, reduce heat and cook, covered, for about 15 minutes. Add zucchini and cook an additional 15 minutes. Add chard and pasta and cook uncovered for 5 minutes. Add beans and peas and cook for another 5 minutes.
Mix in Parmesan Cheese Substitute (recipe in Salads & Sides) , basil and pepper. Serve at once.
Hint: This was invented last summer when I had a lot of fresh garden vegetables. My chard is still going strong, and it is almost time to replant the rest of the vegetables. I have made this delicious soup throughout the winter using vegetables from the natural food store. This may be varied by omitting the green beans and/or the zucchini, by using different kinds of canned beans or by using different leafy greens.