Very Vegetable Soup with Walnut-Parmesan Crisps
"Color and lightness are the themes in this Italian vegetable soup, which is a variation on the classic minestrone...."
INGREDIENTS
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2 tablespoons olive oil
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1 medium-sized onion, minced
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1 medium-sized stalk celery, minced
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1 teaspoon salt (or to taste)
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1 large carrot, diced
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About 10 large mushrooms (white or cremini), minced or sliced
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A handful or two fresh green beans, trimmed and cut into 1-inch pieces
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2 tablespoons minced garlic
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1 teaspoon dried oregano or marjoram (or 1 tablespoon fresh, if available)
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6 cups low sodium vegetable broth
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2 to 3 stalks ruby chard, chopped (include stems, but keep them separate)
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2 small (6-inch) zucchini, diced or sliced
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1/2 cup (packed) minced fresh basil leaves
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1 15-ounce can navy or pea beans, thoroughly rinsed and drained
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Freshly ground black pepper to taste
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Lemon wedges
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Top with Walnut-Parmesan Crisps
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