My “Farm Fresh to You” delivery has my fridge full of swiss chard and has me searching for a recipe to use up and enjoy this antioxidant-rich leafy green vegetable. Swiss chard is chock full of Vit C, as well as fat-soluble vitamins K and A, while also being a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. With the flu season in full force, try this soup to keep you warm, comforted and healthy!
MUSHROOM, ORZO & SWISS CHARD SOUP adapted from www.cookincanuck.com
INGREDIENTS
- 3 tsp olive oil, divided
- 1/2 large sweet onion, diced
- 1 clove garlic, minced
- 12 oz. crimini (baby bella) mushrooms, sliced
- 1/2 tsp freshly ground black pepper
- 1 tbsp minced fresh sage
- 1 tbsp balsamic vinegar
- 7 cups vegetable broth
- 2/3 cups whole wheat orzo
- 4 cups chopped Swiss chard
- Salt and pepper to taste
INSTRUCTIONS
- Heat 2 teaspoons olive oil in a large saucepan set over medium heat.
- Add the onion and garlic, and cook, stirring occasionally, until onions are translucent, 4 to 5 minutes.
- Add the remaining 1 teaspoon olive oil, mushrooms, pepper and sage. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the balsamic vinegar.
- Add the vegetable broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat.
- Add the orzo and cook until the orzo is almost al dente.
- Add the Swiss chard, cover the saucepan and cook for about 3 minutes, or until the Swiss chard is wilted. Serve it up!
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Be Well. Live Nourished. ~Meg @REJOOV
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