California Backyard Chard Soup
By Mary McDougall
Serves: 8
Prep Time: 30 min
Cook Time: 50 min
Ingredients
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
Directions
1
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.
2
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.
3
Mix in Parmesan Cheese Substitute (recipe in Salads & Sides), basil and pepper. Serve at once.
Hint: This was invented after a summer when I had a lot of fresh garden 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.
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