2 Tbs olive oil
1 medium-sized onion, minced
1 medium-sized stalk celery, minced
1 large carrot, diced
2 tsp salt
About 10 large mushrooms, minced or sliced
A handful or two of fresh green beans, trimmed and cut into 1-inch pieces
3 Tbs minced garlic
1 tsp dried oregano or marjoram (or 1 Tbs fresh, if available)
2 to 3 stalks ruby chard, chopped (include stems, but keep them separate)
6 cups water
2 small (6-inch) zucchini, diced or sliced
½ cup (packed) minced fresh basil leaves
1 15 oz. can navy or pea beans, thoroughly rinsed and drained
3 medium-sized ripe tomatoes, peeled, seeded, and chopped
Optional: tapenade, graced pecorino or parmesan cheese, slices of crisp toast
Heat 1 tablesppon of the olive oil in a soup pot or Dutch oven. Add the onion, celery, carrot, and ½ teaspoon salt, and sauté over medium heat for about 5 minutes.
Stir in the mushrooms, green beans, garlic, oregano or mrjoram, and another ½ teaspoon salt. Sauté for a few minutes more, then cover and cook over low heat for 15 minutes. Add the chard stems, and sauté again for a minute or two
Pour in the water and the remaining salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10 minutes.
Stir in the chard leaves, zucchini, basil, navy or pea beans, and tomatoes, and bring to a boil. Cover, remove from heat, and let the soup sit for about 10 minutes before serving.
Serve hot, topped with a spoonful of tepenade, some grated cheese, and slices of crisp toast on the side, if desired.
Yield: 6 servings
Source: Mollie Katzen's Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts
