Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon oil
  • 10-12 Cremini mushrooms (chopped(quartered))
  • 2 garlic cloves chopped
  • 2 big shallots chopped
  • 10 rainbow chard (ribs cut and leaves chopped, use only soft and thin ribs. compost the thick stems)
  • 1 cup cooked elbows or small pasta
  • 1/2 teaspoon Dried herbs (basil or thyme)
  • 1/4 teaspoon black pepper
  • 2/3 teaspoon salt or to taste
  • 1 cup water (or more) (reserve from the pasta or vegetable stock or plain water)

Instruction

  • In a deep large pan, add oil, heat at medium heat and spread to cover the pan.
  • Add chopped mushrooms, garlic, chard ribs and shallots and cook on medium low, stirring occasionally for 4-6 minutes or until mushrooms begin to brown on the edges.
  • Add in the chard leaves and cook for another 2 minutes until the chard begins to wilt.
  • Add in the water, herbs, salt and pepper to taste, and pasta. Taste and adjust.
  • Bring to boil (partially covered 5 mins) and cook on low for 2-3 minutes or until the soup reaches desired consistency.
  • Serve hot garnished with green onions or herbs of choice.