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Vegetarian Italian 'Wedding Soup'
with portobellos and chard

Active: 20 min Total: 35 min
This clean soup is a lovely comforting fall dish that you can also make in the slow cooker too.
Smarts: If you have broth, a can of diced tomatoes, and some Italian spices, you always have a base for a simple, Italian style soup.


Vegetarian Italian 'Wedding Soup':
  • Garlic - 3 cloves , minced
  • Onions (small) - 1 , diced
  • Chard - 1 bunch , leaves torn, stems chopped
  • Carrots - 2 , diced ((shortcut: sub 2 cups frozen diced carrots))
  • Portobello mushrooms - 1 , diced
  • White beans (14 oz / 397 g can) - 1 can , drained and rinsed ((like cannellini, navy, or Northern))
  • Cooking oil - 1 Tbsp
  • Vegetable broth - 5 cups
  • Leftover couscous (made Tue) - ~2 cups
  • Salt and pepper - to taste


  1. Garlic / Onions / Chard / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. White beans - Drain and rinse.

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and chard stems to heated oil with a generous pinch of salt. Saute until softened, ~3 minutes. (If you want to do it in a slow-cooker, combine all soup ingredients except for leftover couscous and chard leaves, and cook on low for 6 to 8 hours. Just fold those in at the end.)
  2. Add carrots and broth, cover with a lid, and bring to a boil. Simmer (with the lid on) for 8 to 10 minutes, until carrots are mostly cooked through.
  3. Add in mushrooms and white beans and bring back to a boil.
  4. Turn off heat and add in leftover couscous and chard leaves. Season soup to taste with salt and pepper, or get creative with the help of our flavor study. You can try items like tomato paste, soy sauce, or even some parmesan cheese to add some depth. And of course, use any Mediterranean spices too!



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