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Author Notes: On a grey and rainy day, I was craving soup. The nearby "gourmet" market has pre-made soups that I often pick up when I don't feel like cooking, but none of the soups that day seemed appealing. Instead I grabbed the ingredients for a veggie-full soup. Easy and quick, as soups go. Perfect for a chilly day! Reheats well, too. —seasonista
Serves 6 - 8
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 3 stalks celery, diced
- 2 cups crimini mushrooms, sliced
- 1 bunch chard, separated into stalks (diced), and leaves (roughly chopped)
- 1/4 cup fresh italian parsley, chopped
- 6 cloves of garlic, smashed
- 1 sprig fresh rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 pre-cooked chicken sausages (I used fennel asiago)
- 32 ounces low sodium chicken stock
- 32 ounces water
- 1/2 cup dry orzo
- 16 ounces pre-cooked white beans
- Saute oil, onion, celery, mushrooms, chard stalks, parsley, garlic, rosemary, salt, pepper, and sausage until onion is soft and mushrooms are soft.
- Add broth & water, cover & boil.
- Add orzo, bring back to boiling, then lower heat & simmer 8-10 minutes
- add white beans & chard leaves, simmer until chard is soft.
- Serve with warm crusty bread. Top with shaved parmesan (or other hard salty cheese). Yum!