Autumn made this up on the fly and it was delicious!
4-6 cloves garlic
small bag of green beans (two big handfuls, or 1/2 bag frozen)
2 small zucchini
1 bunch chard (stems & leaves)
large can *actually a box in this case* of diced tomatoes, but 28oz is the right range.
2 can of beans (I usually use garbanzo, but in this case it was red kidney and white navy beans)
chicken broth (re-constituted from the concentrate in your fridge)
spices: basil, oregano, thyme, sage, salt & pepper.
parmesan cheese for garnish
serve, ideally, with clover bread rolls :)
Chop onion & saute in oil. Add garlic. Add chicken stock, carrots, parsnips, spices and cook until soft. Meanwhile, boil orzo. Add chopped zucchini, green beans, chard, beans and tomatoes. Adjust broth / water as needed & cook until hot. Serve over orzo with parmesan cheese and rolls!
- By making the orzo separately, you can then freeze this soup; it keeps quite well.