Recipe: Mushroom and Rainbow Chard Minestrone

MUSHROOM MINESTRONE
"This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms."


2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced
Salt, to taste
2 garlic cloves, peeled and minced
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15 ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15 ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes.

Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute.

Pour in the can of tomatoes, water and give it a good mix. Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes.

Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste.

Mix in the grated Parmesan and divide the soup amongst bowls.


SERVING SUGGESTION:
Garnish with some additional Parmesan, if you like, and serve with a side of bread.

Makes 4-6 servings
Adapted from source: Adrianna at A Cozy Kitchen to the Mushroom Council