Mushroom Chard Soup


1 tablespoon canola oil
1 large onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped with leaves included
14 oz. mushrooms, sliced (I use button + baby bella)
1 zucchini, diced
1 poblano pepper, diced
½ tsp freshly ground black pepper
1/2 tsp ground sage
1 tsp ground thyme
1 1/2 tsp dried oregano
1/3 cup marsala cooking wine
Few dashes ground nutmeg
5 cups low-sodium vegetable broth
4 cups water
1 can cannellini beans, drained and rinsed
⅔ cup whole wheat small noodle like orzo or elbow
4 cups chopped Swiss chard
Parmesan cheese


Heat oil over medium heat in large pot. Add garlic, onions, celery and stir occasionally until softened, about 5 minutes. Add mushrooms, zucchini, and pepper and stir occasionally for an additional 7 to 10 minutes or until mushrooms are soft and juices have come out. Add spices, wine, broth and water. Bring to light boil then add noodles and cook for 7 to 10 minutes or until noodles are tender. Remove from heat and stir in Swiss chard. Garnish with Parmesan cheese before serving.