Mushroom Chard Soup

Mushroom Chard Soup

Mushroom Chard Soup

VirtualRDN
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Cook Time 30 mins
Course Soup
Calories

Ingredients
  

  • 1 tablespoon canola oil
  • 1 large onion , chopped
  • 2 cloves garlic , minced
  • 3 stalks celery , chopped with leaves included
  • 14 ounces mushrooms , sliced (I use button + baby bella)
  • 1 zucchini , diced
  • 1 poblano pepper , diced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1 1/2 teaspoons 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
  • 2/3 cup whole wheat small noodles (like orzo or elbow)
  • 4 cups chopped Swiss chard
  • Parmesan cheese , to taste

Instructions
 

  • 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.
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