Dr. Padma Garvey
The plant-based Doctor Mom
White Bean Swiss chard and mushroom soup
Prep time: one hour plus 6 hours for beans to soak
Cook time: one and 1/3 hour
Two cups of dried white beans, canned beans acceptable if time is an issue.
Two large bunches of Swiss chard or kale, thoroughly washed and chopped
Two packets of fresh shitake mushrooms, finely chopped using food processor
Large white onion, diced
Five cloves of garlic, roasted at 350 degress for 15 minutes and smashed
Vegetable bouillon, two cubes
Celery seed, one teaspoon
Rosemary, one tablespoon
One tablespoon of vegemite or miso paste
one packet of whole wheat penne
In a large glass bowl, soak the white beans in water for about 6 to 24 hours. Alternatively, pressure cook the dried beans for 25 minutes.
Preheat oven to 350 degrees. When oven is ready, place 5 cloves of garlic in their peels on a baking tray and roast for 15 minutes. The garlic will be soft. Take out of peels and smash to a paste. In a large soup pot, place one teaspoon of olive oil and heat to medium. Add the onions, rosemary, celery seed, and one teaspoon of salt. Let the onions sweat. Then fill the pot with water about 2/3 the way up the pot. Add the shitake mushrooms, beans, Swiss chard, 1/2 cup of wine, one teaspoon of black pepper, vegemite or miso, bouillon cubes and let boil. After about 20 minutes, add the penne. Add water if needed. Cook until the penne is cooked. Adjust salt and pepper to taste. Add one tablespoon of red pepper flakes if you like.