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
Ingredients
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1 tablespoon
olive oil
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1/2
medium yellow onion, chopped
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3
stalks celery, diced
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2 cups
crimini mushrooms, sliced
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1 bunch
chard, separated into stalks (diced), and leaves (roughly chopped)
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1/4 cup
fresh italian parsley, chopped
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6
cloves of garlic, smashed
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1 sprig
fresh rosemary
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1/2 teaspoon
sea salt
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1/2 teaspoon
ground black pepper
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2
pre-cooked chicken sausages (I used fennel asiago)
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32 ounces
low sodium chicken stock
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32 ounces
water
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1/2 cup
dry orzo
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16 ounces
pre-cooked white beans
Directions
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Saute oil, onion, celery, mushrooms, chard stalks, parsley, garlic, rosemary, salt, pepper, and sausage until onion is soft and mushrooms are soft.
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Add broth & water, cover & boil.
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Add orzo, bring back to boiling, then lower heat & simmer 8-10 minutes
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add white beans & chard leaves, simmer until chard is soft.
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Serve with warm crusty bread. Top with shaved parmesan (or other hard salty cheese). Yum!
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