By |

1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper

Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.

Serves 4-6

By |

3 cups vegetable broth
2 cups water
2 carrots, thinly sliced into matchsticks
2 tablespoons white miso
1 tablespoon olive oil
1 bag fresh spinach, stems removed
1/2 package firm tofu, cut into cubes
Scallions (thinly sliced)
sea salt and fresh pepper, to taste

In a large saucepan, bring broth and water to a boil.
Add carrots, reduce temperature to low heat and cook for two minutes.
Dissolve miso into 1 tablespoon of olive oil, then add to the soup.
Add the spinach and tofu cubes. Cook for 5 minutes, or until spinach wilts.
Add thinly sliced scallions.
Add sea salt and fresh pepper, if needed.

Serves 4

By |

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional

Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.

Serves 4-6

By |

2 tablespoons dried porcini mushrooms (can substitute with other dried mushrooms)
2 tablespoons nondairy butter
1 large onion, diced
2 stalks celery with leaves, diced
1/4 cup fresh parsley, chopped and divided
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms, sliced
2 quarts vegetable broth, mushroom broth or water
1 cup whole barley, rinsed
2 teaspoons coarse salt
Freshly ground black pepper

Soak dried mushrooms in enough hot water to cover for a half hour.
Strain through a filter (I place a coffee filter inside a fine strainer over a bowl).
Reserve the water.
Coarsely chop the dried mushrooms (throw away any pieces that are not soft).
Melt butter in a soup pot. Add the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms and saute until soft, about 5 minutes.
Add the broth or water and bring to a boil.
Add the chopped dried mushrooms, reserved mushroom water and barley.
Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and adjust seasonings.

Serves 6-8