Vegan Chard, Leek, & Bean Soup

In order of addition:

1.5 Tbs. olive oil
1/2 red onion chopped
1 leek, white part only, sliced
3 garlic cloves, minced
5-6 baby bella portobello mushrooms, stems removed and diced
1/2 tsp. dried thyme*
1/2 tsp. black pepper*
1/2 tsp. fresh ground Italian seasonings* (McCormick Grinder)
1 carton organic vegetable broth
5 large leaves of chard, cut off of the stalk and sliced into strips (I used organic rainbow chard)
2 cans (each 15 oz.) cannellini beans, drained (I never rinse because I fear my tap water more than the can water).
*All seasonings are approximate as I season to taste.

I always use organic produce, broth, and beans whenever possible.

In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and saute until the onion is translucent. Add the garlic, mushrooms and thyme (you can use fresh, but I've found that dried works better in the soup) and cook for 2 or 3 minutes, stirring occasionally. Add the chard, stir it into the oniony-leeky-garlicy goodness, and cook until slightly wilted. Add the stock and beans and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is tender-about 10 or 15 minutes, depending on the maturity of your chard. I don't use the stems, they take longer to cook.

Serving Size: Makes about 4-5 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KELEKAT.