California Backyard Chard Soup Recipe | Dr. McDougall

Ingredients

• 8 1/2 Cups Vegetable broth
• 1 Onion, chopped
• 2 Stalks Celery, chopped
• 1 Leek, thinly sliced (white and light green parts only)
• 1/2 Tsp Garlic, minced
• 2 Medium potatoes, peeled and chunked
• 1 1/2 Cups Green beans, cut in 1 inch pieces
• 2 Small zucchini, cut in half lengthwise, then sliced
• 8 Cups Swiss chard leaves, chopped
• 1 1/4 Cups Uncooked medium pasta, such as shells, bow-ties or fusilli
• 15 Ounce Can Garbanzo beans, drained and rinsed
• 15 Ounce Can Cannellini beans, drained and rinsed
• 1 Cup Frozen green peas
• 1/2 Cup Parmesan Cheese Substitute
• 1/4 Cup Fresh basil, chopped
• Freshly ground black pepper to taste