keep your diet real

Not sure why, but I can’t seem to get enough soup…

Emily, one of the most AWESOME dietitians that I have ever met, gave me the idea for this soup. I had never cooked rainbow Swiss chard before but I absolutely love it. Thanks Emily!!

Ingredients

• 1 small onion (diced)
• 1 tablespoon of olive oil
• ½ teaspoon of salt and ½ teaspoon of pepper
• 1 yellow pepper (rinsed and cut into long strips)
• 1 zucchini (rinsed and diced)
• 4 carrots (peeled and sliced into ¼ inch chunks)
• 1 cup of mushrooms
• 1 can (16 oz) cannellini beans
• 1 can (16 oz) garbanzo beans
• 64 oz of vegetable broth
• 4 cups of rainbow swiss chard (shredded into long strips)
• 2/3 cup of orzo pasta

Directions

1. In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots and zucchini, and then cook for an additional 5-7 minutes until carrots and zucchini become softer (cook with the lid on), medium-high heat.
3. Add the yellow pepper, beans with the liquid from the can, as well as the mushrooms. Stir to blend all ingredients together and then cook for another 5 minutes.
4. Add the vegetable broth and allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
5. Next, add the orzo pasta and swiss chard and cook for another 5-7 minutes until pasta is al dente.
6. Serve with some fresh grated parmesan cheese and some delicious crusty bread.