Frosty evenings have started for the season so we had some major yard and coop cleanup to do yesterday. The long day in the yard left little time for dinner preparation and after a fair amount of physical labor we really wanted something hot and filling for dinner. Fortunately the early morning hours were a bit cold to head outside so I made a couple of loaves of Hawaiian bread that was paired with a Swiss chard and cannelloni bean soup for dinner. The semi-sweet bread paired very well with the satisfying savory soup that took less than 30 minutes to prepare.
- 1 Tbsp olive oil
- 3 cloves garlic, finely chopped or crushed
- 1 onion, diced
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 4 cups vegetable stock
- 1 cup water
- 2 bay leaves
- 1 cup uncooked orzo ( I use Delallo organic orzo)
- 1 bunch of Swiss chard, cut into thin ribbons. Separate and save chopped stems ( can also use bunch of kale or 3 cups of chopped spinach)
- 1 (15 ounce) can cannelloni beans, drained and rinsed
- Juice of a fresh lemon
- 2 Tbsp chopped fresh parsley
- salt and pepper to taste
- Heat the olive oil in a large pot over a medium heat. Add garlic, onions and chopped Swiss chard stems, and cook until onions become translucent.
- Stir thyme and basil into onion mixture and cook until fragrant (about 1 minute).
- Stir vegetable stock, bay leaves and 1 cup of water into pot mixture. Bring mixture to a boil.
- Add orzo to the pot and reduce the heat so that the mixture simmers. Cook until the orzo is tender (10-12 minutes).
- Add cannelloni beans, Swiss chard and lemon juice to the pot and simmer for another 3-4 minutes
- Turn off heat and stir in chopped parsley, salt and pepper. Serve with a nice bread.
Hope you enjoy the soup as much as we did.