Soup, it’s what’s for dinner. Here’s a beautiful and simple soup I made for lunch, using http://www.fry-farm.com rainbow chard. This soup takes about 30 minutes to prepare. It’s very versatile and you can use chickpeas, lentils or even add some quinoa to it, allow yourself to be creative.
Soups are very forgiving, easy to make and can be loaded with nutrients in just one pot. I added four cloves of garlic to this one, to help keep my immune system healthy and a pinch of red pepper flakes to give it a little kick.
If you don’t like porcini mushrooms you can add shiitakes. However, I personally love the earthiness of the porcini mushrooms, but shiitakes make an excellent substitution. Check out all the variety of soups on my blog and remember to always Set the Table with Love one soup bowl at a time.
- 1 tablespoon olive oil
- 1/2 red onion small onion, chopped
- 4 garlic clove, finely chopped
- 1/2 cup dried porcini mushrooms or fresh shiitake mushrooms
- 1 small bunch Fry farm rainbow chard
- 1 14.5-oz can northern beans, drained
- 4 cups low-sodium vegetable broth
- Sea salt, fresh ground pepper
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and mushrooms and cook, stirring occasionally, until onion is soft. Add rainbow chard and cook , tossing occasionally, until wilted, about 2- 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer , 15–20 minutes; season with salt and pepper. Top with finely graded dried porcini mushrooms, nutmeg and a lots of good evvo.